MANGO - the best thing about SUMMERS!

Mango occupies a special place in my heart!

My earliest mango memories go back to my childhood in a small town called Karimganj in Assam. My father's job took us there, and we spent about two years in a beautiful neighborhood surrounded by numerous mango trees giving us shade all year round. The best time was summers because we could taste the sweet fruit, right from those trees. :)

Wait, but it was not all that easy. There were dozens of children living next doors, and most of us were about the same age. All of us used to have a great time in each other's company- until, of course, mangoes were in the picture. You have no idea how often the kids had banged their heads and fought with each other, claiming rights over a fallen piece of mango.

If you have ever been to Assam, you would know about the famous Assam-type houses. The roofs are usually made with Tin, and they make very loud sounds if anything strikes them. 

So, the deal was whenever there would be a thud sound, all kids would run for their lives in its direction. But the mango-eating rights were only reserved for the one who would pick up the fallen mango first. :D

Unfortunately, we were strictly not allowed to climb those trees, by respective home ministries; considering the risks involved. :( 

Enough with the story, today I want to share with you my all-time favorite recipe: Sweet mango chutney- the perfect mix of sweet and tangy flavor... yummm!!!

Sweet mango chutney

SWEET MANGO CHUTNEY RECIPE (AAM CHUTNEY)

Ingredients:

1 Raw mango (green)- Sliced into thin pieces (this makes it even tastier :D). Discard the seed if you wish

Three red chili whole 

1/2 teaspoon mustard seeds

One pinch salt

2 cups jaggery (sweet can be adjusted as per choice)

Two teaspoon mustard oil

One tablespoon water

Method:

1) Take a deep medium-sized pan. Add mustard oil and heat it well. Once hot, add the mustard seeds and red chilies and let them splutter over a low flame. Please ensure not to burn the seasoning.

2) Keep the flame between low to medium while adding the raw mango slices. Add a pinch of salt. Saute for 2 minutes.

3) Once the mango starts changing color, add a little sprinkle of water. Saute again. Cover and cook for another 3-4 minutes.

4) Now add ground jaggery and mix well. Ensure that the pan is not to dry. If the pan seems dry, reduce the flame and let the jaggery melt. Do not add water now. Give another good mix and cover for 5-10 minutes in low flame.

5) The texture of the preparation should not be too runny, nor too thick. The jaggery should nicely melt and combine well with the mango slices. At this stage, mango should have cooked well and appeared glassy. Do not overcook and make the mango mushy. 

Different kinds of mango need different times to cook thoroughly. Cook them the way you like best. I love my sweet mango chutney to have a—little murabba kind of texture.

Well, the dish is ready now, waiting to be served.

Eat it warm or cold. However, you like it.

You can store it for a week in the fridge without any change in flavor.

Try it out, let me know how you find it :)

As always, your comments and queries are most welcome.