The onset of summer and the first thing that comes to mind is Mangos and the yummy chutney that our mothers make. It is not only tasty but a good summer cooler. Mango, the king of fruits has many health benefits too; it contains a good balance of water and fibrous contents, antioxidants, vitamins A, B, and C, and minerals such as potassium, magnesium, and iron. As it is said, everything within limits is good. Have even heard a few doctors advising patients, including diabetics, to take seasonal fruits like Mangos but on the limit. So how to make it easily at home.
ITEMS NEEDED
(tsp: teaspoon, tbs: tablespoon, gm: grams, kg: kilo grams, cup: approx. 250ml)
Kacha Aam (Raw Mango) – 1 Kg
Namak (Salt) - 1 tsp
Desi Ghee (Clarified butter) - 1 tsp
Lal Mirch powder (Red Chili powder) - 1 tsp
Saunf Powder (Aniseed, Fennel Seed) - 1 tsp
Garam Masala (Mixture of ground spices) - 1 tsp
Sonth Powder (Dry Ginger powder) - 1 tsp
Cheeni (Sugar) - 200 gm
Saphed Sirka (White Vinegar) (optional) – ¼ tsp
PREPARATION
First, clean, peel and grate the mangos.
In case you don’t have ready-made garam masala at home, you can easily make it at home. See the Garam Masala recipe.
Heat a cooking pan and add grated mangos with salt. Cover it with a lid and let it cook for around 2-3 mins. till the mangos get a little soft.
Now add desi ghee and stir for 1min.
Then add red chilli, saunf, garam masala, sonth powder and stir for another 1 min.
Mix sugar in the mango pulp and stir continuously until the sugar melts.
Take it off the flame and let it cool down. Store it in a jar, a glass jar is preferred. You can also add white vinegar, which will work as a preservative.
This chutney will stay good for more than a week.