Green Papaya, Green Mango, Green Kohlrabi Spicy Chutney

There's something utterly delectable about the combination of tangy sour and peppery piquant with a touch of delicate sweetness that has made it universal. Cuisines around the world have come up with local versions of this combination leveraging the indigenous ingredients.

Raw green mango chutney and thokku are fairly common in Indian cuisine; and so is green papaya and kohlrabi. After the Purple Carrots, Purple Cabbage and Beet Relish, I was craving for more such combination chutneys and relishes.

There was enough green papaya left after the Green Papaya and Purple Carrot Thai Salad.

There was enough kohlrabi left from the big bunch I picked up at the Farm market.

There were two green mangoes I had picked up because I like mangoes and liked the price.

The stars practically scrambled to align themselves for this particular Green Papaya, Green Mango, Green Kohlrabi Spicy Chutney to come into existence.


Ingredients
2 cups grated green papaya
2 cups grated kohlrabi
2 cup grated raw green mango
2 Tablespoon finely grated ginger
4 green chilies, finely diced or minced (seeded first, if preferred)
1 whole lemon, zest plus the lemon sections finely diced

1/2 Tablespoon brown sugar (1 Tablespoon if the green mango is too sour)
½ cup cider vinegar
¼ cup white vinegar
¼ cup Pomegranate red wine vinegar

¼ cup coconut oil 

salt to taste

Tempering:

1 Tablespoon mustard seeds plus 1 teaspoon coconut oil

Preparation

1. Heat the ¼ cup coconut oil in a pan and add the grated ginger and all the rest of the ingredients, stir well, adjust salt to taste and allow to simmer in medium heat
2. Tempering: heat the oil in a small pan, when shimmering add the mustard seeds and allow to pop, turn off heat
3. Once the liquid has cooked up and the chutney has thickened to a spreadable consistency add the tempering, stir well and preserve in jar using the boiling water canning method
4. If not canning, allow to cool and refrigerate and use within ten days