Before I begin this new post, I must apologize to our fans for being MIA for a couple of weeks. We've been busy cooking and perfecting some interesting dishes for you to try over this hot sultry summer. And of course a lot of these dishes are cooked with "green" ingredients to keep you healthy.
Now I know most of you know about the mango pickles that are found at the Indian stores by different brands such as Mother's, Priya, or Ruchika. They all make pickles with various ingredients such as garlic, gooseberry, and achar. The most common and popular ingredient is green mango because it tastes great raw but when mixed with other spices, it tastes even better. The chutney I would like to share with you is different; and by different I mean it's not pickled in oil and chili powder like the ones you find at the Indian stores.
If you are like me, you love dabbling with recipes that are somethin' to talk about. Try your luck with this one: Green Mango Chutney.
Ingredients:
- Firm Green Mango....................... 1 medium size
- Fresh grated coconut.................... ½ cup
- Brown sugar / Jaggery.................. 1 tbsp
- Red chili powder.......................... 1 tsp
- Turmeric Powder......................... ½ tsp
- Salt.............................................. 1 tsp or as needed
Also, like most "karis" that we make, chutneys get their extra little kick from the seasoning or the Taalimpu that we add at the end. You may also recognize the word kari I just used because Alton Brown did an episode about it in one of his seasons. It means curry in English. I just thought I would throw in some of my Food Network knowledge for all you Hardcore Foodies.
Anyways, so get all your seasonings ingredients together too (hint: a Taalimpu or Chaunk box is very handy):
- Asafoetida powder...................... 1 pinch
- Mustard seeds............................. 1 tsp
- Cumin seeds................................ 1 tsp
-
Curry leaves................................ 5-6 leaves
- Vegetable Oil............................... 1 tbsp
Procedure:
1. Peel the mango and grate it all.
2. When using frozen grated coconut, remove the required amount and allow it to come to room temperature or microwave for few seconds.
3. In a blender add all the chutney ingredients and blend them to get uniform mixture (do not over blend to a fine paste). Try to get it to the consistency as illustrated in the picture below.
4. Taste it to adjust the salt and brown sugar to meet the desired taste. Note: if the mango is sweet, you could use ½ tsp of citric acid to bring in the sour taste.
5. Transfer the contents into a bowl.
6. Heat the oil for seasoning and when hot, add mustard and jeera and when they begin to crackle, add asafoetida and curry leaves. Mix well and add the seasoning to the chutney and mix well.
7. Serve the chutney with hot white rice. It is normally eaten by mixing the chutney into the rice with a splash of oil for added taste.
