A freak storm last week left us with baskets of raw mangoes from our only mango tree. There is a great sentimental value attached to home grown fruits and not using them and giving them away always leaves a sense of guilt. The obvious option left was to dig out recipes from the old diary lying in some forgotten corner of the cupboard.
Since the mangoes were raw, they were best suited to make Sweet Mango Chutney.
1 kg raw mangoes
Jaggery (sugar can also be used) double the quantity of mango pieces
Salt (½ tsp per cup of mango pieces)
1 tsp turmeric powder
1 tsp roasted cumin seeds, 2 tsp roasted fennel seeds coarsely ground.
½ tsp asafoetida
1 tsp vegetable oil
½ cup water
Wash and peel the mangoes. Cut them into long thin pieces. Measure the quantity of mango pieces.
Crumble jaggery. Quantity of crumbled jaggery will be exactly the double of mango pieces measured in a cup. If there are two cups of mango pieces, then four cups of jaggery will be used.
Take the mango pieces in a heavy bottomed steel pan. Add salt and turmeric powder. Let it cook on low flame for sometime. When the mango pieces become tender, turn off the gas. Add jaggery and water. Let it stand for sometime.
Now cook on medium flame stirring continuously till a thick consistency is obtained.
Let the chutney cool. Add cumin and fennel seeds. Heat oil add, asafoetida and add it to chutney. Stir well and store in a bottle. Refrigerate.
This recipe comes from my mother. This chutney has a great taste. It peps up simple roti subzi and daal chawal. It has a shelf life of a week but it never lasts that long…..