In my resolve to do something constructive with the summer spell, here’s a fabulous chutney made with raw mangoes. Usually in season now and flooding the markets everywhere, raw mangoes are pickled, cooked and used in many dishes. This chutney i first had at amma’s best friend aunty V’s place and i loved it. I asked her for the recipe, and in typical style of home cooks of their generation….she said, a little of this…a little of that… some grated mango….a few red chillies and she found it quite amusing when i kept insisting that she gives me correct quantities…. she obviously ended it with saying… make it and taste it at every stage, then you will know what is missing and how to alter it!! yes it worked….cos i recreated it purely based on the taste i remembered…. It makes a lovely combination with plain mudda pappu (boiled and salted tur dal with a simple tadka). Also with dosa, idlies and even as a bread spread.
Cooked Green Mango Chutney (Serves 4)
1 cup green mango, washed and peeled and cut into small pieces
1/2 cup thickly sliced red onion
1/2 teaspoon methi seeds (fenugreek)
1 teaspoon Jeera seeds (cumin)
salt to taste
2 tablespoons gingely oil
for the tadka
2-3 dry red chillies
1/2 teaspoon each mustard and cumin seeds
1 teaspoon urad dal
a pinch of asafetida
in a frying pan, heat 1 teaspoon of gingely oil add the methi and jeera and saute for 10-12 seconds till the methi is just turning brown. make sure it doesnt burn. Add the mango and saute for 3-4 minutes till it is cooked. Cool and pulse slightly in a blender. ensure it doesnt become a paste. heat the remaining oil in the same pan, add all the ingredients for tadka, saute till the mustard seeds splutter and the red chillies begin to change colour. Add the onions and fry adding the salt till soft and well cooked. Add the ground mango and cook for about 3-4 minutes stirring all the while till everything is well incorporated. turn off the heat and cool before storing in a dry container. Keeps in the fridge for a week.