Sweet & sour aka khatti-meethi Raw Mango Chutney is a must in our household during summer.
From last few years, I have been toying with assorted recipes, ranging from simple to complex, along with my personal brainstorming infused into the recipes at hand, till I found this perfect one, popularly known as Kokub’s Green Mango Chutney.
It’s a pure desi recipe using a host of ingredients, including khada masalas. You just mix them all, leave the concoction overnight, cook it for around half an hour in the morning and add a couple of ingredients at the end.
It’s all pretty simple, except for the time and precision that is required to slice the raw mangoes into neat juliennes.
This recipe is available on many online sites. However, I followed the one published in the food blog ‘allrecipes’.
The recipe specified therein was –
4 green (under ripe) mangoes – peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed
Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.