Yet another classic dish of my mil.
Its so yummy, it can be mixed with rice with a dash of ghee and enjoyed.
Or as an accompaniment with curd rice, chapatti, dosa or idli. Or as a spread on toasted bread or as a base chutney for sandwich.
The tanginess of the green mango, cooked in hot red chilly powder and jaggery for long time.
Then left for the flavours and the spice, sweet and tanginess with salt to seep in, makes it finger licking and most importantly my mil preserves it for a year.
As it sits longer, the more tastier and enjoyed more.
Can be a good condiment to carry during travelling as well.
Now coming to the recipe.
Ingredients:
Big Green omelette variety Mangoes - 6.(or any variety which is quite tangy, for the dish to turn out good)
Wash and peel the skin, chop the mangoes roughly.
Do not discard the seeds.
Red chilly powder - 250gms,
Jaggery - 100- 150gms,
Turmeric - 1tspn,
Salt,
Water - 3/4 to 1 litre.
For tempering:
Oil - 100gms,
Asafoetida - a fat pinch,
Mustard - 2 tspns,
Fenugreek or methi seeds - 2 tspn
Curry leaves - 2-3 sprigs,
Red chillies - 10 broken.
Method:
In a wide pan, boil water, add chopped mangoes with seeds, salt, turmeric , jaggery and red chilly powder.
Cook until it thickens to a thick syrup.
Remove the seeds and scrape for any bits of mango on it.
Discard the seeds.
In another wide pan heat oil, add mustard, methi or fenugreek seeds, asafoetida, curry leaves and red chilies, once it starts to splutter add the thick syrup and keep stirring until it thickens to a paste.
Remove from heat, cool and store in air tight bottles and store in fridge, if you want to store it for long shelf life.
Its so yummy, it can be mixed with rice with a dash of ghee and enjoyed.
Or as an accompaniment with curd rice, chapatti, dosa or idli. Or as a spread on toasted bread or as a base chutney for sandwich.
The tanginess of the green mango, cooked in hot red chilly powder and jaggery for long time.
Then left for the flavours and the spice, sweet and tanginess with salt to seep in, makes it finger licking and most importantly my mil preserves it for a year.
As it sits longer, the more tastier and enjoyed more.
Can be a good condiment to carry during travelling as well.
Now coming to the recipe.
Ingredients:
Big Green omelette variety Mangoes - 6.(or any variety which is quite tangy, for the dish to turn out good)
Wash and peel the skin, chop the mangoes roughly.
Do not discard the seeds.
Red chilly powder - 250gms,
Jaggery - 100- 150gms,
Turmeric - 1tspn,
Salt,
Water - 3/4 to 1 litre.
For tempering:
Oil - 100gms,
Asafoetida - a fat pinch,
Mustard - 2 tspns,
Fenugreek or methi seeds - 2 tspn
Curry leaves - 2-3 sprigs,
Red chillies - 10 broken.
Method:
In a wide pan, boil water, add chopped mangoes with seeds, salt, turmeric , jaggery and red chilly powder.
Cook until it thickens to a thick syrup.
Remove the seeds and scrape for any bits of mango on it.
Discard the seeds.
In another wide pan heat oil, add mustard, methi or fenugreek seeds, asafoetida, curry leaves and red chilies, once it starts to splutter add the thick syrup and keep stirring until it thickens to a paste.
Remove from heat, cool and store in air tight bottles and store in fridge, if you want to store it for long shelf life.
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