Tuesday, April 16, 2013

Summertime Mango two ways- Sweet chutney and raw pickle

My grandmom was home for the weekend, and she asked me to get some 'Tothapuri' mangoes. These are mangoes best eaten raw or pickled. Dad said they are called 'kilimook' in Tamil which means parrot beak, because their shape resembles it.

With the first mango, she made a sweet mango chutney.
You need: 1 large tothapuri mango, 2-3 green chillies, 1/2 teaspoon turmeric, 1 teaspoon hing (asafoteda powder), 8-10 tablespoons jaggery, pinch of salt

1 teaspoon oil and a handful of mustard seeds for the tempering. Chopped coriander leaves for the garnish.

Cut the mango into large cubes(with the skin). Slice the chillies into half and chuck them all in a pot if boiling water. Add the turmeric, asafoteda and salt. In about 10-12 minutes, the mango would have cooked and become quite soft. Add the jaggery and cook further till the jaggery caramelizes and the mixture becomes golden brown and sticky. Turn off the flame. The chutney is ready

In a separate small frying pan, heat a teaspoon of oil. When its hot, add the mustard seeds till they start popping. Add this to the mango chutney. Garnish with chopped coriander leaves.


With the second mango, they made a chopped mango pickle.
You need: 1 large mango, 1 tablespoon red chilli powder, pinch of salt, 1 teaspoon yellow mustard powder, 1 teaspoon oil (olive oil or any other oil). If you are using mustard oil, then you don't need to add the mustard powder.

Chop the mango into small  diced cubes. Add the chilli powder, mustard powder, salt and oil. Mix well. Refrigerate. The mango will soak in the lovely flavors of the chili and mustard, and this goes really well with curd rice, or as a side with any south indian dish.

Thanks to my father and grandmother, we had a feast this Tamil new year!