A Sweet and Sour Green Mango Chutney Recipe
Green Mango Chutney
Although Green Mango Chutney is from Eastern India, it has become hugely popular every where owing to its wonderfully sweet and sour taste. Green mangoes are also cool for the stomach and thus work perfectly as they are a summer fruit essentially. They are very beneficial for our health as their curative properties include curing heat strokes. The juice or sarbat made from them, is very cool for the stomach, and as they are so delicious, it's always great to have them on hot summer days.
I have used the paanch foran (5 spices blend) for the tadka and cooked the mangoes in it, along with grated ginger that gives an immense flavor to the chutney. There's also a plainer version I've briefed on below without the tadka which is equally awesome and tasty.
So, here's the recipe for this dish.
- 3 mediumj size green mangoes
- 1/2 cup sugar
- 1/2 tsp paanch foran (five spices blend - mustard, cumin, onion, fenugreek and fennel seeds)
- 2 or 3 pinches of turmeric powder
- 2 or 3 pinches of chilli powder
- 1/2 tsp grated ginger
- 1 bay leaf
- A pinch or two of salt
- 2 tbsp oil
1. Peel and cut the mangoes into 1 inch pieces.
Instructions for cooking
1. Heat the oil in a pan and on a slow to medium flame, add bay leaf and paanch foran, and when they splutter, add ginger, turmeric and chilli powder, and stir for a minute. Then, add the mangoes to it.
2. Stir fry for a minute of two, and add salt to it. Then, add 2 cups of water, and with your pan covered with a lid, cook for at least 10-15 minutes, or till the mangoes get tender and well cooked. By this time, the water would have been used up in cooking the mangoes, and your mix will be just a little liquid-ish.
3. Now, add sugar to this, and you'll see the sugar melting and the mix 'liquefying'. This changes soon enough, as it starts to thicken up. When it does, slow the flame, and after a minute or two, switch it off. The chutney texture at this point, should be thick, yet a little liquid-ish, and it should look transparent enough.
Note - The sugar you add could vary depending upon your preference.
4. The yummy, sweet and sour Green Mango Chutney is ready.
Another variation for this chutney is to prepare it without the tadka, ie without adding the paanch foran, and following the rest of the Instructions as they are. What you get is a chutney that isn't spicy like the one I've described above, but tastes just as awesome.
This is such a marvelous and delicious chutney that gets me every time I try this out either with meals, or with any snacks, or just as a dessert - its just so lip smacking. I've given two variations above and both are fun to prepare and wonderful to eat. It's sweet and sour in taste which is something I love about it and always a perfect accompaniment to any other dish. Also, it requires little preparation which is great.
So, try this recipe out and enjoy.