I have not posted for long in this space. Although I have been cooking regularly, and my kitchen was fairly busy, but this summer has been a bit hectic too. So I took it a bit easy. The humdrum of life seems to have settled a bit, and I am back here.
Last week I have made this tangy mango chutney first time for this summer. I really do not know what took me this long. Although this year has not been very good in terms of mango yield, we have been eating the "king of fruit" almost every day. This chutney is very easy to make and goes almost with everything, rotis, toast, curry, dal, and yes just eating on its own is very much welcome.
Ingredients
Raw mangoes, peeled - 2 medium (I tend to leave the skin on here and there to make it a bit crunchy)
Jaggery - 3/4 to 1 cup
Red chillies - 2
Turmeric - 1/2 teaspoon
Pannch Phoron - 1 teaspoon
(Paanch Phoron is a mix of five spices - fenugreek seeds, nigella seeds, cumin seeds, fennel seeds and black mustard or celery seeds)
Oil - 1 tablespoon (I used mustard oil)
Salt to taste
Peel the mangoes and cut in strips or small pieces. Remove the soft white stone from inside. Wash them, pat them dry and smear with turmeric.
In a pan, melt the jaggery with a little water, till it is all melted. You can do it in microwave but keep a watch on it.
In a pan, heat the oil, crack the red chillies and add to it, add the spices and wait till it pops.
Add the mangoes, and saute it well. Add 1 tablespoon of water and cook it on low heat for five minutes or till the mangoes get soft.
Add the melted jaggery and mix it well. Add water if you like a thinner version. Cook for 3-5 minutes more or till it thickens a bit.
Store it in cleaned glass bottle. Usually it stays absolutely fine in refrigerator for 2 weeks (that is, if it lasts that long).
So so yummy, you can also pack for a friend if you like. Can also be a good host gift.
I converted this last image to black and white for my this week's contribution to Black and White Wednesday, a culinary journey through images. It was started by Susan of The Well Seasoned Cook, and is now managed by Cinzia of Cindystar. This week, it is hosted by Simona of Briciole.
Enjoy your summer!
