17 October, 2018
Mango Chutney: Aamer chutney
Chutneys have secured a place of their own now . It is a widely used condiment here in the western world. Ready made chutneys are available for easy consumption. Patak’s is a brand almost synonymous to readymade spices, chutneys, dips and such.
I am a bit partial to home made fresh chutneys though. You can find other chutneys here, here, and here. It really doesn’t take too long to whip up a bowl and it stores for about a week, which gives the option of making it ahead.
In Bengali cuisine chutneys are an integral part of a meal. Not a side player or a dip, like it is used here in the west. It even has a sequence of appearance in a traditional Bengali menu. One cannot just bring in the chutney at any time of the meal. Oh no. Chutneys are usually summoned in towards the end of the meal, just before the desserts. See what I mean. A mistake there may be met with a raised eyebrow to say the least.
Mangoes, Tomatoes, Pineapples are the commonest ingredient for chutneys.
A true blue Bengali can I’m sure whip up a chutney from almost any fruit, be it strawberry or blueberry.
The word Chutney literally means “licking’, as in finger licking. So why wait? Try this recipe, don’t hesitate to lick your fingers friends.
Green mangoes 4 medium
Sugar 1 cup
Salt to taste
Turmeric powder 1/2 tsp
Canola oil 1 Tbsp
Mustard seeds 1/2 tsp
Lemon juice 1/2 tsp
Bhaja moshla* 1 Tbsp
Wash and cut the mangoes in about 2 cms pieces skin on. Don’t throw away the seed. Include that in the preparation also. The chutney name has to be justified.
In a saucepan take the oil on high heat. Add the mustard seeds and dried red chillies. When the seeds start to sputter, throw in the mangoes. Add the turmeric and salt, saute for about 3-4 minutes. Add a cup and half of water, turn the heat down to medium, cover and cook till the mangoes are cooked through. Turn the heat off. Add the sugar and lemon juice and mix it nicely. The consistency of this chutney can be runny or viscous, all depends on the amount of water added.
Garnish with the Bhaja moshla.
*Bhaja Moshla. Take the following , dry roast and grind. I have taken in equal proportion. If you want milder lessen the amount of red chillies. You can store it in a jar. Use it up within two weeks.
Dry red chillies, Cumin seeds, Aniseed ( Saunf).