Mango Chutney

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The one thing that I am worried about these days are the gas prices. My oh my.. are they jumping high every day. Seems like there is no ceiling on them.And so the cost of everything else also seems to plummet.  Specially the fresh produce. At such times I try to look for in-season produce. Like these gorgeous mangoes that I picked up last week. They looked neglected sitting in one corner of the aisle. Apparently they are not very popular amongst the local folks, out here at least. But me, I love mangoes - both the ripe and unripe ones. Fortuantely Vijay also shares this love with me. The ripe, juicy ones are almost immediately enjoyed while the unripe ones take their place in chutneys. Like the one here...

 This recipe comes from my mom. She would make it frequently during the Mar-April months with the raw, green mangoes (called "kairi" in marathi), found just before the ripe alphonsos or haapus hit the market. So when I asked her for the recipe this week she was pleasantly surprised."Its only Feb, How have you got the mangoes so soon" she asked.

Back to the recipe for today. I used a special pickle masala blend from K-Pra. Its just a mix of chilli powder, mustard powder and asafoetida. But it will taste great even without it. 

Mango Chutney

1 unripe mango grated ( one that is slightly sour would be perfect )

1 red onion finely chopped

1 tsp pickle masala (optional)

2 tsp chilli powder ( reduce for less heat )

salt to taste

1 tsp grated jagger or gur (substitute brown sugar if gur is not at hand)

For tempering :

1 tsp mustard seeds

3-4 tbsp vegetable/canola oil

pinch of hing or asafoetida

How to :-

• Mix the grated mango with the rest of the ingredients.
• Over medium heat combine the ingredients for tempering and wait till mustard seeds pop. Let this mixture cool down.
• Then pour it over the mango mixture. 
• Taste and adjust spices. Serve with parathas.

My mother generally grates the onions. But I like the crunch from the finely chopped one and more so its easier for me. We loved the freshness from the mangoes and the kick from the spices.So much better than having the jarred stuff that is packed god knows when... :) 

I served it with methi parathas for a healthy lunch.