Mangoes, Mangoes & more mangoes. I go crazy during mango season. There is so much that can be done with mangoes , raw & ripe both, other than enjoying them as is of-course. During summers, just before the rains start, my mother used to plan making pickles & relish with raw mango. Relish and pickles are an essential part of the Indian meal. Most Indian households will have a couple of pickles and chutneys stocked up in jars in the kitchen.
This relish or chutney comes to the rescue on the days when you want a quick meal. Hot tea, paratha and chutney is all that you need. My dad who has a sweet tooth loves to eat it as dessert when there is a nothing else available. Though I have not used any preservatives, the relish will last upto a year. My friend told me a slight variation of this recipe is made in Gujarat and is called chunda. I am sure other states will also have a similar dish with a different name. If you know of any other variation please let me know.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
jar
|
- 1 kg mango grated pulp
- 1 kg sugar
- 4 tablespoons melon seed musk
- 1 teaspoon red chilli flakes
- 8 cardamom black
- pinch salt of
Ingredients
|
|
- Wash the mangoes and wipe them dry. Peal and grate. Weigh the grated pulp.
- In a big pan take one kg pulp and 1 kg sugar and cook on slow flame. Stir every 2-3 minutes.
- Crush the cardamom seeds in a mortar & pestle and add to the above and continue stirring.
- The chutney / relish is cooked when it falls off the spoon in lumps, and is jam consistency.
- At this point switch off the flame. Add chilli flakes and salt.
- Dry roast the musk melon seeds and add to the relish when it has cooled down.
- Store in an air tight dry glass jar. Take out smaller portions in a smaller bottle for day to day consumption. Be careful to not use a wet spoon, moisture will spoil the chutney.
I would love to hear from you on how the recipe turned out for you, please leave a comment and rate it.
Leave a Reply