Raw Mangoes – 2 (200gms)
Fenugreek Seeds – 1/4tsp
Mustard Seeds – 1/4tsp + 1/8tsp
Red Chilies – 9
Asafoetida – 1/2Of 1/8tsp
Turmeric Powder – A Pinch
Salt – To Taste (1/2tsp + 1/8tsp)
Oil – 2Tbsps
Take water in a bowl and add mangoes into it. Wash mangoes well by rubbing between fingers. Wipe well the mangoes with a dry cloth to remove moisture. Using a peeler, peel the skin of a mango and cut it and remove the seed. Cut the mango into small pieces. Similarly peel, remove seed and cut the other mango into pieces. Place the mango pieces in a plate.
Remove stalks of red chilies and break them into small pieces.
Place a strainer in a bowl and keep it near to collect the fried seasoning.
Heat a pan and add oil and heat the oil. When oil is sufficiently hot add fenugreek seeds and then add mustard seeds. Fry the seeds stirring till the mustard seeds splutter---by then the fenugreek seeds turn brown in color. Now switch off the flame and add asafetida and red chili pieces and mix. Immediately transfer the seasoning into the strainer before the red chili pieces turn deep in color. Observe that the seasoning remains in the strainer and oil gets collected in the bowl below the strainer---this helps in grinding the seasoning later.
Wash well and dry mortar and pestle. Add the mango pieces in the mortar and add salt and turmeric powder. Crush the mango pieces with pestle till required texture is reached. While crushing, the mango pieces may fall all over---take care and crush well. Observe moisture oozing out of the mango pieces. Salt helps in bringing out moisture from mango pieces. That moisture helps in softening the mango pieces and they crush easily. It takes some time to crush the mango pieces---but patiently crush them to get the right texture to enjoy the great tasting chutney later. When the required texture is reached transfer the mango crush into a plate. In the same mortar add the seasoning in the strainer and crush carefully. Take care while crushing the seasoning as the seeds of red chilies may fall in your eyes. When the seeds and red chili pieces are half crushed grind the seasoning with the pestle. In between, scrape the sides with a spoon and push the mixture to the centre and grind well. Now add the mango crush and grind so that all gets mixed well. Now add the oil left in the bowl and grind so that the oil gets well incorporated into the chutney. Transfer the prepared chutney into a serving bowl. Serve the chutney with hot plain rice with ghee on top---or serve this chutney with curd rice. This chutney can also be served as an accompaniment with Idli, Dosa or Attlu (Crepes). This chutney can also be made with a small variation to get another taste. Replace red chili pieces with green chili pieces in seasoning and make the chutney---or use a combination of red chilies and green chilies and then make the chutney. This chutney tastes good fresh either of the way it is made. This chutney can also be made as a pickle---below is the recipe:
Raw Mangoes – 2 (220gms)
Fenugreek Seeds – 1 1/4tsps
Salt – To Taste (1tsp)
Red Chili Powder – 1 1/2Tbsps
Turmeric Powder – 1/8tsp
Fenugreek Seeds – 3
Mustard Seeds – 1/4tsp
Asafoetida – 1/8tsp
Red Chilies – 2
Oil – 2 1/2Tbsps
Wash, dry, peel and cut the mangoes into small pieces as mentioned in the above recipe. Remove stalks of red chilies and break them into small pieces.
Heat a pan and add fenugreek seeds. Fry the fenugreek seeds stirring on low flame only. Frying the seeds while frying ensures even browning of the seeds. When the seeds turn brown and start to splutter transfer them to a plate and allow them to cool.
Wash well and dry mortar and pestle. Add mango pieces in the mortar followed by salt and turmeric powder. Crush the mango pieces with pestle. Do not crush the mango pieces till they are mushy---just ensure that each mango piece is crushed well. Transfer the mango mixture into a plate.
When the fenugreek seeds have cooled down, make powder using a dry mortar and pestle or a small spice grinder. Transfer the fenugreek powder into a plate.
Take a ceramic bowl and add the mango mixture, roasted fenugreek powder and red chili powder and mix well. Salt oozes out moisture from the mango pieces when they are crushed. That moisture helps in binding the powders when they all are well mixed. Now season the pickle.
Heat a pan and add oil to it. When oil is sufficiently hot add fenugreek seeds and then mustard seeds. Fry the seeds stirring till the mustard seeds crackle fully and the fenugreek seeds turn brown in color. Then switch off the flame and add asafetida and red chili pieces and mix. Immediately pour this seasoning in the pickle. Mix the pickle well and transfer to a serving bowl. Fenugreek seeds powder soaks in the mango mixture and transforms into a tasty pickle---so allow one or two hours for this process and then serve.
Points To Remember:
Wash mangoes well and dry them well.
Keep all the seasoning ingredients nearby so that when oil is hot we need to add one by one all the ingredients ensuring that they do not get burnt or else the taste of the chutney gets spoiled.
After the fenugreek seeds and mustard seeds are fried switch off the flame and add asafetida and red chili pieces as that much heat is sufficient for these dry things to get fried. Even with that much heat at times red chilies get burnt---so immediately transfer them to the strainer so that the frying process is stopped. Remember---red chili pieces should not turn dark brown in color---they are to be fried till crisp but they should retain the color—or else the color and taste of the chutney differs.
While crushing mangoes in a mortar and pestle see that the pestle is a heavy one so that the mango pieces get crushed easily. For grinding seasoning one may use a light weight pestle.
The texture of the crushed mangoes is very important to get tasty chutney. In the first recipe…crush the mangoes till they are somewhat mushy. In the second recipe just crush the mango pieces but do not crush till they are mushy. The amount the mangoes are crushed brings out the taste in these chutneys.
Adjust the seasonings according to the sourness of mangoes. The mangoes used here in the recipe are not that sour and hence the seasonings used were sufficient to make tasty chutneys. Taste the sourness of mangoes and adjust the salt, red chili powder, fenugreek seeds powder, red chilies etc. accordingly.
These chutneys do not have long shelf life as the mangoes used for making them are not matured and we also use less oil to make them. For long shelf life chutneys we need matured mangoes and also it requires salt, chili powder, fenugreek powder and oil in more quantities. These chutneys are generally made with the tender mangoes we get just before the pickling mangoes come. When mangoes are in season make these chutneys and enjoy throughout the season.