Itâ€™s June already and the mango season is coming to an end here in India. While most welcome the monsoon showers that bring welcome relief from the scorching Indian summers, I almost mourn the passing of the hot summer. Like my friend Preethi says: the only soul to regret the passing of hot hot summer days!
I absolutely adore mangoes, both ripe and raw. I cook mostly with raw mangoes and eat ripe mangoes as they are. And I feel really bad to bid adieu to the mango season. Each year I eagerly wait for the summer season to arrive, only for the mangoes to emerge out of their hiding!
My grandmother learned to make this chutney from her maternal aunt Vimla, before she got married.Â That makes this a 60-year-old recipe. Itâ€™s spicy and sweet at the same time, getting the perfect tang from the sourness of the raw mango. Everyone in my family has a favourite way of eating this chutney. My cousin Vedika loves this spread over a layer of butter over warm toasts. It can be eaten with roti, parathas and chapatis and used as a dip with fresh cut vegetables or as a filling in sandwiches.
Sweet and Spicy Mango Chutney Recipe
You can make this chutney with grated raw mango or ground raw mango. Although the texture is different, the taste remains the same.
2 cups grated raw mango
3 tbsp jaggery or brown sugar
2 tbsp red chilli powder
1 tbsp salt
For the seasoning:
1 tbsp oil
Â¼ tsp mustard seeds
Â½ tsp asafetida
Â½ tsp turmeric
Â½ tsp methi (fenugreek seed) powder (roasted)*
Â½ tsp fenugreek seeds*
In a food processor or blender grind the raw mangoes for a couple of minutes. There is no need to add water as mangoes have lot of water inside them.
In a wok or kadhai, heat the oil over a medium flame. Stir in the mustard seeds and when they splatter reduce the flame and add the asafetida, turmeric and methi powder. Stir in the raw mangoes quickly to prevent the browning of the spices.Â Put in the jaggery, red chilli powder and salt. Cook over a medium flame for about 8 to 10 minutes, stirring in between to prevent the blackening and the sticking of mango mixture to the vessel. Cool and serve as desired.
Makes 1 cup
*Roast the fenugreek seeds in a small wok over a low flame until it acquires a beautiful brown colour and emits a wonderful aroma. Be careful not to blacken the spice or else it turns bitter. In a coffee mill, grind to a fine powder.
*Use whole fenugreek seeds and put it directly into the seasoning, if you do not have the time or inclination to grind them into a powder.
* You can also use store bought fenugreek seed powder
Can be stored for 2 weeks in the refrigerator.
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