Indian Mango Chutney with Mustard

 Hot, Hotter, Hottest, p. 67

1 large onion, cut in small dice

2 jalapeno peppers, minced

3 tablespoons vegetable oil or unsalted butter

3 cloves garlic, minced

3 tablespoons yellow mustard seeds

2 teaspoons each ground coriander, turmeric, and whole black mustard seeds

1 teaspoon each ground cardamom, cumin, and cinnamon

1/3 cup white wine or apple cider vinegar

2 cups finely chopped peeled mango (about 2 large mangos)

¼ cup fresh lime juice

Salt and pepper, to taste

2 tablespoons prepared hot mustard (optional)

In a large saute pan, cook the onion and jalapeno peppers in the oil over moderate heat for 10 minutes, stirring frequently. Add the garlic, spices, and vinegar and cook for 5 minutes, stirring constantly. 

Hooray for the happy punch of mustard seeds!

Add the mango and lime juice; mix well. Reduce the heat to moderate, and cook for 5 minutes or until the fruit is soft and the mixture is aromatic.

Same caution as usual about turmeric - careful cooking or eating this dish in light-colored clothes.

Season the chutney with salt and pepper and taste it for heat; add the prepared hot mustard if desired. Cool to room temperature. Unless serving immediately, store in a covered glass or plastic container in the refrigerator. The chutney will keep for up to 1 month.

Served with chicken. (I recommend the combination - you need something a little cooler as a counterpoint to the hot chutney.)

My Rating: 4/5 "It's a-spicy, but the combination of the heat with the mango is really fun and memorable. (My spice-loving partner said it was almost too hot for him, but he came around to it after a few bites.) Give your tongue a little kick in the butt. Or, you know, in the buds."