2 recipes for raw mango chutney
Before the summer and kairis vanish, here are a few recipes for raw mango chutney.
Raw mangoes – peeled and diced into small cubes to fit 2 cups.
Jaggery (gur) - 4 cups; crumbled/ sliced thin depending on hardness
For the tempering (tadka):
Oil – 2-3 teaspoons
Whole Mustard seeds – ½ teaspoon
Fenugreek (methi) seeds - 1 teaspoon
Asafoetida (hing)- ¼ teaspoon
Turmeric powder (haldi) – ½ teaspoon
Chilli powder and Salt to taste.
Place a wok (kadai) or a thick bottomed pan on flame. Put in the oil. Add the fenugreek seeds. Once these show a mild splutter, throw in mustard seeds. As the mustard pops, add asafoetida and turmeric powder. Add the raw mango cubes and jaggery and stir well. Mix in the chilli powder and salt. Let the mixture simmer on medium flame till the jaggery has ‘melted’. Switch off the heat.
Let it stand till the chutney is cool. Transfer into a glass or ceramic bowl. Makes a delicious accompaniment to rotis and rice preparations.
- The proportions for raw mango to jaggery is usually 1:2. However these may be adjusted depending on the sourness of the kairi and the sweetness of jaggery.
- The kairi can be grated instead of dicing it. Some prefer to use pre-cooked kairi mash though the taste is subtly different and the texture is lost.
- This chutney can last a whole week if refrigerated.
If you are in the mood for raw chutney –
Grate ½ kairi and 2 onions. Mix both in a bowl with a fistful of toasted crushed groundnuts (peanuts). Add salt, jaggery and chilli powder to taste.
This chutney tastes yummy with bhakri, a flatbread made from jowar/ bajri (millets).
Note: Crushed groundnuts are added to give body and texture to the chutney. You can adjust the quantity according to taste.