It's the start of the mango season. That means raw mangoes flooding the market. There are so many things you can make with them. In India you get mangoes only during the season , not like here in North America where we get mangoes year round - from somewhere on the planet.
So when mangoes start arriving in the market in India, it's just crazy!
This is a quick and easy chutney - make it and it will keep in the fridge for a couple of weeks- if it doesn't get eaten before that.
1 cup peeled and diced raw mangoes
1/2 cup grated jaggery
1/2 tsp fenugreek seeds
1/4 tsp mustard seeds
2 TBS oil
1/2 tsp turmeric
3/4 tsp red chili powder
1/4 tsp salt
1/2 tsp hing
pinch of fennel seeds
In a saucepan, heat oil temper with mustard seeds. When they splutter add the fenugreek seeds and fry for about 30 to 40 seconds. Do not burn the fenugreek seeds, the entire dish will be too bitter if they burn. Add the hing, fennel and turmeric. Add the diced mango and saute. Make sure the mango pieces are coated with the tempered oil. Lower the heat, cover and cook till the mango pieces are tender. Takes about 5 minutes
Add the salt, chili powder and grated jaggery. Mix well. Cover and let cook on very low heat till the jaggery is all melted. At this point the chutney will be a little on the syrup side. Let the liquid cook down to the consistency you want.
Let cool completely before eating. Hot jaggery can burn really bad.
Serve with theplas, parathas, dal and rice or even with some buttered toast- in place of marmalade!
So when mangoes start arriving in the market in India, it's just crazy!
This is a quick and easy chutney - make it and it will keep in the fridge for a couple of weeks- if it doesn't get eaten before that.
1 cup peeled and diced raw mangoes
1/2 cup grated jaggery
1/2 tsp fenugreek seeds
1/4 tsp mustard seeds
2 TBS oil
1/2 tsp turmeric
3/4 tsp red chili powder
1/4 tsp salt
1/2 tsp hing
pinch of fennel seeds
In a saucepan, heat oil temper with mustard seeds. When they splutter add the fenugreek seeds and fry for about 30 to 40 seconds. Do not burn the fenugreek seeds, the entire dish will be too bitter if they burn. Add the hing, fennel and turmeric. Add the diced mango and saute. Make sure the mango pieces are coated with the tempered oil. Lower the heat, cover and cook till the mango pieces are tender. Takes about 5 minutes
Add the salt, chili powder and grated jaggery. Mix well. Cover and let cook on very low heat till the jaggery is all melted. At this point the chutney will be a little on the syrup side. Let the liquid cook down to the consistency you want.
Let cool completely before eating. Hot jaggery can burn really bad.
Serve with theplas, parathas, dal and rice or even with some buttered toast- in place of marmalade!
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