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Aamlicious! Make Mango Chutney, the Desi Way!

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Chef Curry Do’pyaza

Aamlicious! Make Mango Chutney, the Desi Way!

Namaste and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, back with another recipe that’s sure to tantalize your taste buds and transport you straight to the heart of India. Today, we’re diving into the world of Mango Chutney – a sweet, tangy, and spicy condiment that’s as versatile as it is delicious.

This vibrant chutney is a staple in Indian households, especially during the summer months when juicy, ripe mangoes are in abundance. You’ll find it gracing tables during festive occasions like Diwali, Holi, and even weddings. It’s the perfect accompaniment to crispy pakoras, fluffy rotis, or even a simple plate of dal and rice. The sweet and sour taste is like a delightful dance on your tongue!

A Little History Lesson

Mangoes have been cultivated in India for thousands of years, and chutney-making is an ancient art. Mango chutney, in particular, likely evolved as a way to preserve the seasonal bounty of mangoes, transforming them into a flavorful condiment that could be enjoyed year-round. Over time, regional variations emerged, each with its unique blend of spices and techniques.

Recipe Time!

Let’s get cooking, shall we? This recipe is easy to follow, even for beginner cooks.

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

  • 2 raw mangoes (Kairi) – peeled and diced
  • 1 cup sugar (Cheeni)
  • 1/2 cup water (Paani)
  • 1/4 cup vinegar (Sirka)
  • 1 tablespoon ginger (Adrak) – finely grated
  • 2 cloves garlic (Lahsun) – finely minced
  • 1 teaspoon red chili powder (Lal Mirch Powder)
  • 1/2 teaspoon turmeric powder (Haldi Powder)
  • 1/2 teaspoon cumin seeds (Jeera)
  • 1/4 teaspoon mustard seeds (Rai)
  • A pinch of asafoetida (Hing)
  • Salt (Namak) to taste
  • 2 tablespoons vegetable oil (Tel)

Instructions:

  1. Tadka Time! Heat oil in a heavy-bottomed pan or wok (kadai) over medium heat. Add cumin seeds and mustard seeds. Let them splutter and pop – that’s how you know the magic is starting!
  2. Aromatic Infusion: Add asafoetida, grated ginger, and minced garlic. Sauté for a minute until fragrant. The aroma will fill your kitchen with a warm, inviting scent.
  3. Spice it Up! Add red chili powder and turmeric powder. Stir quickly to prevent burning.
  4. Mango Mania: Add the diced raw mangoes and mix well, coating them with the spices.
  5. Sweet and Sour Symphony: Pour in the water, sugar, and vinegar. Bring the mixture to a boil, then reduce the heat to low.
  6. Simmer Down: Let the chutney simmer for about 25-30 minutes, stirring occasionally, until the mangoes are tender and the chutney has thickened to your desired consistency. It should have a beautiful, glossy appearance.
  7. Season to Perfection: Add salt to taste. Remember, you can always add more, but you can’t take it away!
  8. Cool and Store: Allow the chutney to cool completely before transferring it to a clean, airtight jar. Store in the refrigerator.

Tips for Best Results:

  • Use firm, raw mangoes for the best texture.
  • Adjust the amount of sugar and chili powder according to your taste preference.
  • Stir the chutney occasionally to prevent it from sticking to the bottom of the pan.
  • For a smoother chutney, you can blend it lightly with an immersion blender after cooking.

Cooking Variations:

  • Pressure Cooker: Add all ingredients to a pressure cooker and cook for 2 whistles on medium heat. Let the pressure release naturally.
  • Microwave: Combine all ingredients in a microwave-safe bowl. Microwave on high for 5-7 minutes, stirring every 2 minutes.
  • Slow Cooker/Crockpot: Combine all ingredients in a slow cooker. Cook on low for 4-6 hours, or on high for 2-3 hours.
  • Induction Stove: Follow the instructions as written for the gas stove. The induction stove will heat up quickly, so keep an eye on the temperature.

Nutritional Information (Approximate, per serving):

  • Calories: 80-100
  • Carbohydrates: 20-25g
  • Sugar: 15-20g
  • Fat: 1-2g

Serving Suggestions:

  • Serve with Indian breads like roti, paratha, or naan.
  • Enjoy as a side with rice and dal.
  • Use as a spread for sandwiches or wraps.
  • Pair with grilled meats or vegetables for a sweet and tangy contrast.
  • It tastes heavenly with cheese and crackers!

Now, it’s your turn! I urge you to try this delightful Mango Chutney recipe at home. It’s a fantastic way to add a touch of Indian flavor to your meals. Share your creations with your friends and family. They will love it!

Happy cooking, and until next time, keep the flavors flowing!