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.