Mango Chutney

The king of fruits, Mango is a welcome guest in our house be it green or yellow. I buy the green variety with the intention of making this chutney and always end up chopping them and eating them with salt and chilli powder. I braved the strong desire to eat it that way and made the chutney which can be eaten as is.

It is a great accompaniment to dosas,idli, rotis and bread.

This recipe again is from the cookbook by Shehzad Husain & Raft Fernandez

Unripe mango peeled and cubed - 4 cups

Vinegar - 4 tbsp

Chilli Flakes - 1/2 tsp ( I used a little more and the variety we use to top on pizzas)

Cloves - 6

Whole Black pepper - 6

Roasted Cumin seeds - 1 tsp

Sugar - 3/4 cup

Ginger - Finely sliced 2 inch long

Garlic- 2 cloves crushed

Salt to taste

• Heat the vinegar and sugar in a saucepan along with all ingredients except mango,ginger and garlic.
• Simmer on very low heat for about 7 minutes.
• Add the mango,ginger and garlic and simmer until the mango is mushy and vinegar has evaporated.
• Cool and store in a air tight container.

The recipe says leave it for a few days before serving. But I did not have the patience and started having it on the pretext of tasting it.