Sunday, 27 April 2014

This recipe is quite awaited lying almost for a year in the archive. Though i wanted to publish it last year but it was my delivery date which kept me away from posting it and after that one can understand how difficult it is to pen down anything when all your attention is needed by a little one. Mango season was almost gone by the time i could even switch over to my blog so there was no point of writing a recipe whose raw material is not available. But it is the peek season for raw mangoes in Bangalore and in north India its about to come in another month or so. I am fortunate that i have a mango tree in my backyard from which i can pluck fresh mangoes anytime and make this delicious side. It is a traditional chutney made in northern India and people call it with different local names. One of the famous one is "aam rus" its a Hindi name of this dish. It is a very sweet and tangy chutney rich in flavour which can be enjoyed along with roti or rice. If kept in refrigerator it goes for a week or so. I have been eating this one when i was small and i have learnt this version from my mom.

Lets look at the ingredients needed in it:-
Mango chutney

  1. Raw mangoes 2
  2. Jaggery or sugar 1/2 cup
  3. Salt as per taste
  4. Turmeric powder 1 tbsp
  5. Red chilli powder 1/2 tbsp
  6. Fenugreek seeds 1/2 tbsp
  7. Fennel seeds 1 tbsp
  8. Asafotida powder a pinch
  9. Garam masala 1/2tbsp
  10. Mustard oil 2 tbsp
  11. Water 1 cup

First of all peel and slice the mangoes as shown. I have made longitudinal slices you can make shape of your choice.

Then heat the oil in a pressure cooker and when it is hot add fenugreek seeds followed by fennel seeds and asafotida. 

After that add chilli powder, garam masala and turmeric powder and stir the masalas well so that they leave their aroma well.

Then add mangoes, salt and jaggery. you may also use sugar instead of jaggery. But jaggery gives a beautiful colour and is good for health too as i always say.

After that add water to it and close the lid of pressure cooker. It is ready in two whistles one at high flame and the other at low flame.

Enjoy it during lunch or dinner as a side with chapati. You may reduce the water quantity if you want it little thick or if you want it floating then you may increase it. With this recipe you may serve eight people at a time. So hope you will try out this one during this summer.

Mango chutney



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