Long gone spring now,
it’s time for Summer
CA, Chicago, Boston, all say,
bring it on, Summer
Cherries, strawberries, mangoes,
invite you to enjoy this Summer
Shakes, smoothies, lassis and more
top my list during Summer
Out of the shades, basking in the sun,
come let’s celebrate Summer
By the beach or out on a bike
fun is what I say is Summer
In the shorts and over the Savannah
Green is golden in Summer
Run, roll and stroll,
Time is not on the clock in Summer
Sun, sand and dunes
Warm up the souls, during Summer
Among all this, do me a favor
Just stay forever, would you Summer?
Better late than never. Yeah, I sound cheesy (poetic lines, and otherwise) but I strongly believe that today is the Day. It is going to happen today.
Many a times, the calendar is full of those days, when you want to accomplish your goals but something or the other pops up and screws up your schedule. How much ever you try to fit things in, you never end up making to the finish line, resulting in losing another day. But not today! Nope. not again..not this time.
Ok..yeah, now, I am done with self explanations and lamenting, for my lost time on the blog. And I am back with a new recipe – Mango chutney. Although, it cannot be distinguished as a entree, it works brilliantly as a side, dip and or a substitute for any curry, gravy, among others, especially when eaten with phulka or the like.
Mango chutney’s sour sweet taste engulfs you in its warmth and increases your appetite tremendously . It won’t be surprising if you find yourself licking sides of the plate, asking for more or standing in a grocery store picking green-raw mangoes. Known as the king of fruits (especially in India), Mangoes, is the most delectable fruit of the season. Eaten raw or ripe, it makes a versatile fruit. On a side note, it wouldn’t be complete, if I forget to mention this. With the sun high in the sky, I am prizing the non-stop supply of mangoes this season, and have managed to cook up a storm of mango related dishes over last few weeks such as maavinakayi chitranna (mango rice), mango salads, aamras, aam panna, mango lassi, to name a few. Now just sharing them with you is left on my To-Do List. 🙂
And having said all that, I still feel that my words are not enough to decorate and glorify the taste that mango offers and how much I love them. In the meantime, hope you relish this khatti mithi launji . Do let me know it tastes 🙂
- Preparation Time: 0 min
- Cooking Time: 10 min
- Recipe Level: Easy
- Serves many
- Source: Mum
- Cuisine: Indian chutneys
- 1-2 medium size green-raw mangoes cubed
- 1-1.5 tsp plain saunf aka fennel seeds
- Pinch of haldi aka turmeric
- 1 tsp chilly powder
- 1 tsp salt
- 2 tbsp sugar
- 25 ml water
- In a thick bottom pan, add 1 tbsp of cooking oil and let it heat for a couple of minutes.
- Now add saunf and allow it to temper.
- Add the cubed mangoes to the pan.
- Add pinch of turmeric, and measured quantities of chilly powder and salt.
- Sim (reduce) the burner. Add water and lid the pan.
- Stir well and let the contents simmer for upto 5 minutes.
- Use a spoon and try to cut a piece of mango. If this happens easily, add sugar.
- Switch off gas as soon as sugar dissolves. Mix well.
- Let the chutney cool to room temperature.
- Serve chutney with samosa, pakoda, phulka or the like.
- Cook raw mangoes on reduced heat else it will turn hard.
- Adding sugar in the end helps to make chutney a bit syrupy. Else chutney will acquire a hard texture.
- If desired, adding an extra tsp of chilly powder will spice it a bit.
- Mango chutney can be refrigerated upto 3 days.
- Warm the chutney before serving if refrigerated for storage purposes.
- You may choose to add kalonji (nigella seeds) as used in some versions of launji recipes. I preferred not to because traditionally it isn’t used in my mom’s cooking and which is what I have grown to like over the years.