– By Mehak Joshi
When life gives you lemons throw em back and say I wanted mangoes.
Without dips, chutneys, pickles and other condiments the world would be a sad place. Life should be lived with a little spice.
Today’s recipe is about an ingredient which is loved by everyone all around the world and is considered the king of all fruits. This blog sheds some light on mango and its use in various cuisines followed by a sweet and spicy recipe at the end.
Mangoes are used in almost every cuisine. Sour, unripe mangoes are used in chutneys, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called Aam Panna comes from mangoes- a refreshing coolant for scorching heat. Mango lassi (a refreshing mango yogurt smoothie) is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar.
Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk. The pulp from raw, unripe, pulpy and sour mango is used to make chutneys and pickles; along with other ingredients such as chili powder, fenugreek seeds, mustard powder, salt and mustard oil. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as Museli and oat granola. Mangoes are often prepared charred in Hawaii
In Central America, mango is either eaten green mixed with salt, vinegar, pepper and hot sauce, or ripe in various forms. Oh! this blog can go forever on the information for mangoes. I personally like them because it can be used on every stage of it. When raw and green – Use it for pickles and chutneys. When ripe and yellow- eat it as it is or flourish your imagination in the kitchen. When too ripe and orange- use it for milkshakes and cakes. Freeze the pulp and use whenever needed. Without further ado here is the recipe for today:-
Sweet & Sour Mango Chutney
- Prep Time- 10 Minutes
- Cooking Time- 15 Minutes
- Serves– 20 people
- 4 large raw mangoes
- 1 small ripe mango
- 1 tablespoon dried red chili flakes
- 1 tablespoon crushed black pepper
- 2 green chillies- finely chopped
- 3 cups sugar
- 1 tablespoon tamarind paste (optional, only if the green mangoes are not sour enough)
- 2 tablespoon mustard oil (optional)
- Salt to taste
- Wash and peel the green mangoes. Grate all of them coarsely. Keep Aside
- Take out the pulp from ripen mango and mix it with the grated green mangoes.
- Heat oil in a pan, and sizzle the mango until all the moisture is evaporated. Use a non sticky pan and oil can be skipped from here.
- Once sticky add in the sugar, red chili flakes, tamarind paste (optional), green chilies and pepper.
- Cook for another minute and add salt at the end. Use karipatta (Curry Leaves) at the end for extra aroma.
- Cool completely and store in an air tight container.
Stays good in fridge for 2-3 weeks or until your family finishes it. It can be served with almost everything. My favorite version is chutney spread on a dark toast with a hot cup of Earl Grey.
Bon Appetit Everyone!