They say necessity is the mother of all inventions and I am so glad that I was stuck with this pile of semi ripened mangoes and that I chanced upon this idea of making some good ol’ chutney with it. The whole process was very therapeutic for me, maybe because I enjoy making things like jams and wines. I actually began to wonder why I never thought of making chutneys all this while! I think its such a lovely condiment to have in your culinary repertoire.
What I liked most about this chutney was that it was made of semi ripe mangoes so there was a bit of a tang from the raw mangoes and the beautiful sweetness from the ripe mangoes – combined together, that reminded me so much of the flavours of Mangalore. A spoonful of this awesome sweet-spicy-tangy chutney transported me straight home – in a flash I saw myself sitting on the steps of my modest tiled house munching on semi ripe mango ‘pachadi’ – something like a raw mango salsa you could say. I associate the aroma of mangoes with the Indian summers and I was overcome by the feeling of nostalgia.
Prep time: 15 mins | Cook time: 20-30 mins | Yield: 1 small jar
- 1 cup of pulp from 8-9 small semi ripe mangoes
- 1/2 medium sized onion
- 1/2 inch ginger, finely minced
- 1/2 inch stick of cassia bark or cinnamon
- 2-3 cloves
- 7-8 tablespoons of granulated sugar (adjust to taste, according to the sweetness of the mangoes)
- a few strands of saffron
- 1/4 – 1/2 teaspoon of plain red chilli powder (adjust to taste)
- 1/2 teaspoon salt (use less and increase as you go)
- 2-3 drops of oil
1. Heat oil in a heavy based, non stick pan/kadhai and toss in the onions and stir them for half a minute taking care to see that they don’t burn. Just fry until they turn limp.
2. Add the chopped/mashed mango pulp and the rest of the ingredients. Rinse the bowl containing the mashed pulp with approx 1/2 cup of water and add that too.
3. Cook the mixture, stirring occasionally, on a medium heat till it thickens up. Take care to see that it doesn’t stick to the pan. Do a few taste checks and add additional sugar, salt or chilli powder as required (depending on how sweet/salty/spicy you want your chutney)
4. When the mixture begins to leave the sides of the pan, remove it from heat and pour in sterilized glass jars. Let the mixture cool down completely before covering them with lids. Refrigerate for longer use.
5. Serve as a chutney (with dosas) or spread (for chapathis or bread or parathas) or marinade for chicken before roasting it.
1. Depending on how much pulp you are using and on what level of heat, the cooking process could take anywhere between 15-25 mins to achieve the consistency of jam. Do make sure to keep an eye out and stir frequently or else it will burn. Also, once the mixture begins to leave the sides of the pan (thickens up) remove it from heat. Do remember that once it cools down completely it will begin to set even further so don’t overcook the mixture, if it seems a little wettish its fine as it will turn into the perfect, spreadable consistency once cooled. If you overcook it, it will turn really thick and harden upon cooling – remember, sugar crystalises and turns hard when it cools