Aam Chutney (Mango-Chile Chutney)
This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.
black or yellow
cubed ripe, or fresh pineapple
dried red chiles
stemmed, or to taste
brown sugar, dark
freshly finely chopped
Heat oil in a small saucepan over medium-high heat.
Add mustard seeds, cover, and cook until the seeds have stopped popping, 20 to 30 seconds.
Add mango (or pineapple), raisins and chiles to taste.
(It may spatter.)
Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the fruit is lightly browned, 5 to 8 minutes.
Add sugar and cook, stirring, until it dissolves, about 2 minutes.
Add water and salt.
Cook, uncovered, stirring occasionally, until the sauce is syrupy-thick, 10 to 15 minutes.
Stir in cilantro and serve warm.