Raw Mango Chutney

Serve it as a dip for the smoking hot Pakoras, or spice up the vegetarian meal with an extra dash of flavour, the Indian chutney is definitely the Atlas in an Indian plate that cannot be shrugged. As the name suggests Chutney or Chatni is something that is meant to be licked. The licking gives the dish an extra hint of Oomph. Raw Mango Chutney is a traditional homemade side dip popular in the Eastern part of India namely Odisha and West Bengal. With the onset of the summer months and the early mango season, raw mangoes flood the markets and what better way to beat the heat than cool mango chutney. So here goes my mother’s recipe…

Ingredients:

4 small size mangoes

200 gms of jaggery (Gur)

1 tsp of oil

1 tsp of corn starch

1 tsp of salt

1 tsp of panch phoran (A mix of five spice-Cumin, Mustard Seeds, Fenugreek Seeds, Black Cumin Seeds, Fennel Seeds)

1 red chilli

5-6 curry leaves

2 tbsp of water

Here is how…

Wash, peel and cut the mangoes. Put them into a pressure cooker along with the jaggery and salt. As soon as the whistle goes off turn off the heat and let the pressure subside on its own. Take another pan, put the oil. As the oil heats up put the mix of the five spices or the panch phoran, the red chilli and the curry leaves. Pour the cooled mangoes as you hear the spices popping. Mix the corn starch with the water and pour it into the mixture. Bring it to a boil for approximately 2-3 minutes. Turn off the heat and let it settle down on the remaining heat of the burner. It can be consumed warm but for best results let it sit in the refrigerator for an hour. This Chutney tastes best when served cold.