Mangoes are in season, so I like to forewarn my readers that expect a bagful of mango post this season 😉
Chutney, a word world recognizes just like kebabs ! Chutneys, truly has no category because the variety of condiments used or that it can me made from, are limitless. They are an important part of Indian cuisine and ranges from sweet to sour to mix-n-match.
Presenting here is a sweet -n-sour chutney made out of raw mango, from Vegetarian Fusion Platter.
Here’s what I did………….
1 nos – raw mango, peeled and diced
1/2 tsp – tumeric powder
5 tsp – sugar
3/4 tsp – salt
1 1/2 cup – water
1 tsp – oil
1 nos – whole dried red chili
1/2 tsp – panch phoron + a pinch
Heat oil in a pan and temper with a pinch of panch phoron. Add the diced mango and saute for a min. Add tumeric and give it a stir.
Pour in the water and add salt. Lower the heat, cover and cook till mango pieces are tender and a bit mushy. Stir in the sugar. Cook till water dries up to thick soup consistency. Take it off fire.
Roast the dry red chili and panch phoron till fragrant. Crush them with the rolling pin. Sprinkle this generously on the chutney and keep it covered for 10 mins.
Serve at room temperature.
Happy cooking !! 🙂
Cheers !! 😀
Note : This chutney will be sweet and sour in taste. One can adjust the sweetness as per taste.
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I live almost exclusively on Mangoes in summer as well….. 🙂 I need something to alleviate the suffering of the oppressive heat. :p
I prefer raw mango to ripe ones. I eat though, but not an enthusiast. 🙂
Reblogged this on Chef Ceaser.
Thank you 🙂