Wednesday, April 10, 2013

Easy Raw Mango Chutney



 Mango chutney 1

This time of the year and for another few months, its all about mangoes in India. There were days in my childhood when there was a mango plantation close to my home. Come Februaury, the sight of the gorgeous little green mangoes was a very common one. The farmer reliously brought his harvest at our doorstep where my mother handpicked the best ones.
A homemade pickle with raw mangoes is a must in every household! Then there were mango chutneys of all kinds .. sweet ones, spicy ones, with coconut, without coconut. Pachadi(salad), aam panha(cooler made with raw mango). And yes…this is just the RAW mango! Lets not discuss the ripe mangoes…we could have a blog just for that.

Mango chutney 3

This mango chutney was a regular in my home and is hands down the best mango chutney I have ever had. One of my all time favorites. No doubt about that. I could eat this for breakfast, lunch or dinner. I have had it with almost everything I possibly could.
I love the combination of sour, sweet and spicy flavors. And if you are anything like me..Im sure you will love it too.
These days, I no longer have the luxury of mangoes being delivered at my doorstep right from the farm. So instead I made a trip to the local indian store and was lucky enough to procure some before they were all sold out.

Mango chutney 8
 
Mango chutney 5

 Mango chutney 6

Raw Mango Chutney


Yield – Approx 250 gms

Things you need -

4-5 small, firm, green, raw mangoes or use 2 large ones
5 tbsp jaggery or brown sugar
3 tsp chilli powder
1-2 dried red chillies, optional
1 tsp cumin/jeera seeds
1 tsp mustard seeds
half tsp fenugreek/methi seeds
half tsp hing/asafoetida
2-3 tsp salt, as per taste
handful curry leaves
3 tbsp oil

How I made it -


1. Peel the mangoes discarding the skin and chop them into cubes.
2. Heat oil in a heavy bottomed pan. Once the oil begins to fume, reduce heat and add the mustard seeds, cumin and fenugreek seeds. When they start to splutter, add the dried chillies if using and curry leaves and asafoetida.
3. Add the chopped mango and cook on low-medium heat stirring occasionally until the mangoes start to turn mushy. This might take 10-15 minutes.
4. Now add the jaggery or sugar, salt  and mix well. Adjust the spice, salt and sweetness as per your liking. Continue to cook for another 10 minutes or so until the mangoes turn complete mushy. The color would have changed to deep orange-brown.
6. Switch off heat. Allow to cool completely and store in an air tight jar for upto 3 months.
7. Serve with rotis, parathas, bread, rice, of any flatbread. It tastes great on its own too!

Notes -

 

Do not add water at any point during cooking. If your chuney starts to burn then its probably because of lack of oil. Just add a tbsp or so more and things should be fine.


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