Tuesday, April 29, 2014

Raw Mango Chutney /Aam-er Tok / Mango Relish (কাঁচা আমের চাটনী)

Every Indian love pickle with roti/paratha or even with dal-chawal. My grandmother (thamma) used to make different types of pickle at home. I remember when I was a kid, almost everyday I used to steal and eat the sweet pickle she made (stealing made it even more sweeter). Chutney (or tok) was very common and a regular preparation at our home. The way we Bengalee(s) prepare chutney, is quite different from the pickle prepared elsewhere in India. I prefer my chutney to be a little on the sour side.

Green/Raw Mango (Cut into chunks) (কাঁচা আম ) - 1 Big
Oil (Vegetable/Olive) - 1 Tsp
Mustard seeds (সর্ষে ) - 1/4 Tsp
Fenugreek seeds/Methi seeds - 1/4 Tsp
Dry Red Chili/Sukno Lonka (শুকনো লঙ্কা ) - 2
Jaggery (Optional) (গুড়)
Turmeric powder - 1/4 Tsp
Roasted Spice Mix / Bhaja Masala (ভাজা মশলার গুড়ো) - 1 Tbsp
Water (warm)

Heat oil and add the mustard seeds, fenugreek seeds, dry red chili. Fry for a few seconds.

Once you get an aroma add the green mango chunks.
Add a little salt, turmeric and fry for about a minute.

Then add the warm water to it and bring to a boil. Lower the heat and cook it covered.

Once the mango gets soft, add sugar, jaggery and mix well until it dissolves.
Check the sweetness, add more sugar if needed.
Finally add Roasted Spice Mix / Bhaja Masala and mix well.

Amount of water needed depends on how liquid you want your chutney. Try not to overcook the mango, or it will end up into a thick gravy. Personally I prefer little liquid with clear consistency for my chutney.

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