janet @ the taste space

Mango Chana Masala

In Favourites, Mains (Vegetarian) on March 29, 2014 at 8:00 AM

Mango Chana Masala

It is the most wonderful time of the year….

Not because the spring weather in Houston is positively happiness (it is!) or it is the beginning of a cycling season (it is!)…. but it is the beginning of mango season and now we live closer to the mangoes!

Nearly every year, Rob will hunt down Alphonso mangoes. The fancy mangoes flown in from India. I am not sure whether they will be coming to Houston, but it does not matter. There are cheap and plentiful Mexican Ataulfos to be found. Last week, we picked up a whole case for $5. (We split it with a friend to keep our eating crop fresh. I know we’ll be replenishing a few times, no worries)

We tend to keep the mangoes plain and unadorned (at least I do, Rob adds it to his breakfast granola) but used some frozen mangoes for this fun twist on chana masala. It kind of a combination of my Mango BBQ Beans combined with Indian flavours. While I have used amchoor powder (raw mango powder) to make a nice chana masala, this was a fun twist since it was hot and sweet, too. The heat came from our newest infatuation: roasted hatch chiles. The flavours complemented each other nicely, especially with the tang from the tomatoes and the earthy tones from the cumin, mustard seeds and garam masala, too. Not too overly spiced.

Rob actually made a double batch of this and we shared it with friends. We told them to give an honest opinion of the dish. It was the first time we tried it, so we could handle their feedback. Like us, they loved it! And I hope you do, too.

Here’s to a prosperous mango season!

Mango Chana Masala

This is my submission to this month’s Bookmarked Recipes and this week’s Souper Sundays.

Mango Chana Masala
Adapted from Peachy Palate

1 tbsp coconut oil, or oil of choice
1 tsp cumin seeds
1/2 tsp mustard seeds
1 medium onion, chopped
1/2 tsp minced fresh garlic
1.5 tsp fresh ginger, grated
1/2 tsp ground cumin
3/4 tsp garam masala
3/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp sea salt, or to taste
14 oz can diced tomatoes, juices included
1/2 4-oz can roasted hatch chiles
1.5 tsp tomato paste
2 cups cooked chickpeas, rinsed and drained if canned
1/2 cup pureed mango

cooked rice, to serve

1. In a large pot over medium heat, heat oil. Once hot, reduce heat to medium-low and add cumin and mustard seeds. Cover and shake occasionally, being careful the seeds to do not fly away or burn.

2. Raise the heat to medium and stir in the onion, sauteing for 5 minutes, until softened. Stir in the garlic and ginger, and cook until fragrant, around 1-2 minutes. Add the ground cumin, garam masala, coriander, turmeric, salt, and cook for 2 minutes more.

3. Deglaze with the tomatoes (including their juices) and stir to combine. Raise heat to high and bring to a boil. Add the chickpeas and hatch chiles, cover and reduce heat to low. Simmer for 15 minutes until slightly thickened. Stir in mango puree.

4. Serve overtop cooked rice and sprinkle with fresh chopped cilantro, if desired.

Serves 3-4.

  1. This sounds wonderful, although I really need to concentrate on your other recipe to use up the amchoor powder. But with a brand new Blendtec (as of yesterday) proudly sitting on our counter and a mango in the fridge, looks like this will be lunch! Although supposedly you can’t do a small amount, like one small mango/1/2 cup puree.

    Must come up with something to serve on the side—maybe sauteed spinach with some coconut and some Indian spices?

    Usually your timing is uncanny, but you are a day off on this one! I was actually at Trader Joe’s yesterday and eyed these, thinking they looked interesting and well-priced. But I didn’t buy them, so it will have to be regular canned green chiles. On Amazon, it looks like there is only one left and then they will be out of stock! can we thank you and Rob for that? 😕

    • I am so happy for you, Ellen. You will love your new blender… and you don’t realize it until you won’t want to part with it. These will be so smoooooth now. 🙂 Since Rob made a double batch, he blended a bit more, but yeah, the blender usually doesn’t do well with small amounts. I have overheated my motor this way. 😦

      Indian coconut saag sounds delicious. Rob remade my Indian roasted cauliflower with cashews and that was great, too!

  2. What an unusual combination, will have to try this x

  3. Ha, I was wondering when your mango season posts would start to come in! 🙂 I love the idea of adding them to a chana masala for beautiful sweetness and richness. My favorite thing to do with mangos is chop them up, mix them with black beans and red onion, and have a huge salad. Actually, our favorite local Indian restaurant sometimes has a salad with green mango, chickpeas, and lots of cilantro on their lunch buffet–and now I’m wondering what it’s called and if I can make it myself!

  4. Love mangoes and this combination sounds so interesting!

  5. I am so so so excited about mangos! I spotted some cheap ataulfos the other day and snatched them up, I cannot wait for more of them! Love this use of them, must try it!

  6. I am at home this week with my kids for spring break. My daughter is a Indian food freak so this will get made.

  7. I have an absurd amount of mangoes in my apartment right now so I’m SUPER glad you posted this! Time to get my chana masala on!

  8. Oh how I love mangoes! I’m like you in that I usually eat them unadorned but if I could pick them up cheap I’d definitely be adding them to everything. I bet they’re great in this chana masala.

  9. I wish every dish had mangoes in it. This looks fantastic!

  10. I am normally a straight, no-fuss mango eater but this looks tasty enough to invest my mangoes to it! 😉 Thanks for sending it to Souper Sundays this week.

  11. It is shame we couldn’t connect this weekend, Gaby. There will be plenty more mangoes, that’s for sure.

  12. […] Need to get my hands on some cheap mangoes for this Mango Chana Masala from the taste […]

  13. Janet, since you’re in TexMex Land, wonder if you’ve heard of Tajin. It’s a Mexican/Latin powder concoction with chiles, salt and lime. It’s the traditional Hispanic accompaniment to tropical fruits. After you sprinkle a bit on your mango, papaya, pineapple, etc., it’s very hard to just snack on fruits that are un-Tajin-adorned. It’s also a typical addition to corn on the cob. You may well have already tried it, as it (and its competitors) are displayed in almost every Texas produce section. But, if you haven’t tried it, I’d sure suggest that you do! http://www.tajin.com/en-us/

    • Nice! I haven’t tried it (or even aware about it) but I have munched on mangoes and pineapple with lime+chile+salt before. Totally want to find it. I am also on the hunt for corn smut/huitlacoche . We found it in a jar but it wasn’t that great but curious if I could find it fresh here

      • I’m pretty sure I’ve seen huitlacoche around from time to time at the Mexican markets. Have you asked at Canino’s? And the Tajin is really ubiquitous. It’s absolutely everywhere. I’m sure you’ve seen it, but overlooked it because you didn’t know what it was. I love the stuff. I have a friend that uses it as salt to rim his Margarita glasses. And I like a few shakes into my Bloody Marys.

  14. A little more regarding huitlacoche – I’ve bought it in cans, and it’s not too bad. I’ve also seen it frozen. I know that Hugo’s has several dishes featuring it and those folks are really nice, so you might call them and ask them about sourcing some. But it’s so popular that I’d sure think Fiesta Mart, or La Tienda, or Canino’s must surely have it, at least on a seasonal basis.

    • Hmm.. Those are like all our go-to grocers. I go to Canino’s almost weekly and never seen it. I am curious about Mi Tienda because while I haven’t seen it either, I haven’t looked hard there when I have gone.. I will have to ask someone. Or figure out when it is in season.
      But yes, Hugo’s delicious veg platter introduced it to me. Perhaps I shall accost them during my next visit. 🙂

  15. Well, you just know i am going to have to try this one. I adore everything you have put in it. Gorgeous.

  16. I made this dish and had the asparagus/edamame salad on the side. Sure, those two did not especially match, or even remotely, but I was in the mood to make them.
    I had the family and one of my daughter’s friends over. The reviews were very positive. Everyone except the friend liked the salad. She does not like asparagus but still liked the taste of the dressing and edamame. Everyone but my son liked the masala. He does not really count because does not like anything remotely spiced like curry. So the dinner was a success.
    I really liked the masala. I thought it was very flavorful and not too heavy. The garbanzo’s and mango with the pungent seasoning was a great combination. It was also pretty simple to make so was rewarding in that you can whip up a complex, interesting meal and not have to tax yourself.

    • Bill, you are awesome. I, too, would not have paired those two dishes together but who says courses always have to match? 🙂 I am thrilled that everyone liked it (excluding your son, hehe). Btw, your comments totally make my day. 🙂

  17. The mango makes this so unique – I’m definitely saving this recipe! It’ll mix up my usually chana masala recipe!

  18. Mango curry? That sounds really good!

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: