Sweet & Sour Mango Chutney

Hello Folks! After the Gir posts on my blog, I am back with more recipes.

The mango season is still on, and so many varieties of them are available in the market. Many delicious recipes can be prepared from either raw or the ripe ones. I decided on an easy mango recipe that can be done quickly without spending much time in the kitchen but at the same time can be preserved. No oil is used in this recipe.

For this you need “Totapuri” or “Rajapuri” mango. The mango should not be soft or over ripened. It should be firm and just ripe or slightly under ripened. Once the selection of the mango is made, you can proceed with the recipe.

Ingredients :

Totapuri Mango	1
Onion (chopped)	1 medium
Garlic (chopped)	3-4 cloves
Sugar	¼ cup
Chilly powder	1 tsp or as per taste
Cummin seeds	1 tsp
Pepper corns	4-5
Cinnamon sticks	1’
Cloves	4
Salt	1 level tsp or as per taste
water	2-3 tbsps
Vinegar	1 tsp

Method :

1. Wash and skin the mango, grate it and keep aside.
2. Grind pepper, cumin seeds, cinnamon, and cloves to a powder.
3. In a pan, cook the grated mango with a little quantity of water.
4. When the grated mango is cooked ( cooks within minutes), add the sugar.
5. When the sugar starts melting, add to it the chopped onions, chopped garlic and the ground powder together with the chilly powder and salt.
6. Cook for a few minutes and then remove from the flame.
7. Then add a teaspoon of vinegar and mix well.
8. Cool and preserve it in a bottle.

Note:

Instead of grating the mango, you can also cut it into small cubes. The chutney when finished will fill 200-250gms size bottle/jar.

This chutney tastes good with chapattis or puris. Can be used instead of jam on bread slices.

If refrigerated this chutney will last for a month.

Mixed Vegetable Pickle

This is my mother’s wonderful pickle recipe. In Konkani language it is known as ”Kochla Naunche”. This is generally prepared during rainy season when a lot of vegetables are available.

I make this often as my daughter and my husband are very fond of it. When some of the dishes are not to their liking, then out comes the pickle bottle !! As my daughter always says that whenever a dish does not turn out well, then a spoonful of this pickle on it will make that dish very delicious !!

Ingredients :

Lemon or Raw Mango	1 ½
Cauliflower	a small bunch
Tendle/Gherkin	7-8
Ginger	½” piece
Green chilies	4
Dry Red chilies	10
Mustard seeds	5 tsps
Asafoetida	½ tsp
Water	1 cup
Salt	5 heaped tsps

Method :

• Boil water with the salt and allow it to cool completely.
• Wash cauliflower, gherkin/tendle, ginger, lemon/raw mango, and pat them dry with a clean towel.
  
• Cut cauliflower into tiny florets, chop lemon/raw mango, gherkin, ginger and green chilies into tiny pieces.
• Add all the chopped vegetables into the cooled salted water and keep it covered overnight .
• Next day, grind red chilies finely with the same salted water (in which the chopped vegetables are added). No additional water is to be used.
• Then add mustard seeds and grind (coarsely) for a few minutes. Add asafoetida to it and run the mixer to mix it well.
• Add this ground mixture to the vegetable-salted water mixture. Mix well.
• Fill this in an aritight glass jar and refrigerate it.

Note :

This is a very tasty, easy to prepare and colorful looking pickle. You can also add carrots to it. It contains no oil and no drying in the sun. The amount of chilies used depends on individual taste.The pickle when refrigerated will last for a fortnight or so.

Suggestion: It is normally eaten with freshly made Shevai, idli/Khotto, aappau etc. Ofcourse, it tastes good with rice and chapattis too.