ASSAM, RECIPES

Recipe | Hot and Sweet Mango Chutney – Assamese Style

Summer is officially here, and mangoes are again making an appearance everywhere. Today, our reader and Creator Musky Miris, wants to share her mother’s specialty, and a household favorite : a chutney made of raw mangoes. 

RootsandLeisue_MangoChutney

Hot and Sweet Mango Chutney.

Ingredients:

  • 4 raw Mangoes
  • 1 cup Jaggery
  • 1 teaspoon Ginger extract
  • 4-5 Green Chillies
  • 4 Bay leaves
  • 4 tablespoons Mustard oil
  • ½ teaspoon Turmeric
  • Salt to taste
RootsandLeisure_MangoChutney

Peeled and Diced Raw Mangoes.

RootsandLeisure_MangoChutney

Ingredients (Clockwise from top) : Jaggery, Bay Leaves, Chillies and Salt

Preparation:

  • Wash and peel the mangoes. Slice them thinly and discard the seeds.
  • Finely chop the chillies
  • Wash and peel the ginger, mash it in a mortar-pestle. Squeeze the mashed ginger to extract the juice.

Directions to cook:

  • In a wok, heat the mustard oil. As the oil heats up, put in the bay leaves.
  • Add the sliced mangoes to the wok. Put in the turmeric, chillies and salt. Stir well, in full (gas) flame and allow the mangoes to cook and blend in with the rest of the ingredients – in the form of a paste (initial caramelization). Stir occasionally.
  • Add the ginger extract and the jaggery. Stir well.
  • Lower the heat and let the mangoes fully caramelize. Stir frequently.

The hot and sweet Mango Chutney would be ready in four to five minutes. Serve it hot or store it a jar, and serve as an accompaniment with rice or roti.

RootsandLeisure_MangoChutney

Recipe | Hot and Sweet Mango Chutney.

Points to note:

  • Store the chutney in a glass container.
  • Let the mustard oil heat up well before putting in the mangoes.
  • During the initial caramelization of the mangoes, make sure the (gas) flame is full  so that the later caramelization takes place quickly.
  • On the later part of caramelization i.e. after adding the jaggery, keep an eye on the heat. If the wok gets too hot, the contents – especially the jaggery- would get stuck to the bottom, which might not give the chutney the desired taste and consistency.   
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Musky Miris

Big-time foodie. Self-taught crafter. Bibliophile. Craft Blogger - Sublime Queen Strawberry 🍓
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