Chutneys are freshly prepared forms of pickles that is usually made from a combination of spices and fruits/ vegetables. In Indian cuisine and cooking chutneys have remained to be an integral part of the menu. As you travel across India, each region has its own set of fresh pickles or chutneys which always happen to be the best tastemakers. Chutneys may be either wet or dry, and can have a coarse to a fine texture.
Begin from the northern belt of India where the tangy pudina and tamarind chutneys and the sweet fruit chutneys are popular. Come to Rajasthan and Gujarat and the spicy garlic chutney or the hot lime chutneys will tingle your taste buds. Move to Maharashtra and spicy raw mango chutney will be a part of the daily meal in a Marathi household. Move down south and you find Chutney varieties made of Coconut, Tamarind, Tomato, Peanuts, Urad Dal, Curry leaves, Chilly, Garlic, Ginger, Radish, etc.
This post is dedicated to my personal summer favourite: The Spicy “Kachche Aam ki Chutney” that’s a specialty of Maharashtra. It is also widely consumed across coastal Andhra Pradesh.
Image_ Courtesy: http://recipegreat.com/images/mango-chutney-spicy-05.jpg
Raw mango – 1 (250gm)
Onion – 1 small (4 cm diameter)
Red Chilli Powder – 2 tsp
Turmeric Powder – 1 tsp
Asafoetida (Heeng) – 1 tsp (Use the Heeng usually used for pickles)
Jeera (Cumin) powder – 2 tsp
Salt – to taste
Oil – 1 tbsp (Groundnut oil preferable)
Mustard Seeds – a few
Wash and peel the Mango, remove the seed and cut it into a mixie/ blender chopping bowl.
Peel and slice the onion into quarter chunks and add to the same mixie bowl. Add salt and crush it into a coarse paste.
Add red chilli powder, turmeric powder, jeera powder and sugar and churn it again into a smooth paste.
Heat oil in a pan, add mustard seeds and asafoetida and allow the mustard seeds to crackle.
Add the tadka into the crushed mixture. Mix well with a spoon. Do not crush it again in the mixie.
Refrigerate in an air-tight container and it can be preserved for a week.
Can go as an accompaniment/ pickle with Roti/ Parathas, Pakoda or home cooked Dal-Chawal.
If you want to make it a little sweet, add 1 tsp of sugar or jaggery in the mixture.