As things would have it, I was indisposed for a week and by then the Mangoes vanished. So unless we get another excess supply of mangoes, I might have to wait another year to try out those recipes. Meanwhile remember I said we had some raw mangoes that we wanted to try some chutneys and Pickles, well Athamma had saved up one and ended up making a thokku, I was unclear if it was to be called a chutney or a pickle. Finally I settled to the Thokku as it can convey whatever meaning it wants. I know this tastes great with Dosas as I have been eating with it and goes excellent with curd rice, I am yet to try with rice, however I am sure it will be good.
We still have a week to go for Konda's school to reopen. Only last night just before going to sleep, Konda was telling how quickly days seemed to have passed by. I was surprised that she noticed that. She was saying with a catch in her tone, that she will soon go to seventh std. Well I said the same thing when I met my school friends recently. Those were the guys with whom I did my high school and I was nostalgic remembering being seventh graders ourselves. With a sweet bitter note of those long gone days, I always feel happy that I got back in touch with many of them. The sweet bitter note gets replaced with hope and fervor for my kids to have the best of times, to remember later.
With every little thing we do today, we are weaving beautiful memories for our future..
Coming to the recipe, I hope this gets done many times more for the delicious taste it gives to the meal!
And I am hoping to do a Chutney Special this week, I hope you come back to enjoy this series.
Raw Mango (unripe), chopped - 1 cup
Dry Masala powder
Urad Dal - 1 tsp
Methi / Fenugreek - 1/4 tsp
Cumin Seeds / Jeera - 1 tsp
Dry roast all the above ingredients, allow to cool. Then grind to a fine powder, keep it aside.
Salt to taste
Red Chili powder - 4 tsp
Wash and pat dry the mango, cut into small pieces.
In a mixer/blender, take the mango pieces, salt, chili powder, and the above ground masala powder, grind to a paste without adding water.
Transfer to a bowl. Do the tempering with the below ingredients.
Oil - 1/4 cup
Curry leaves few
Dry red chilies - 2 long
Hing - a pinch
Garlic - 3 -4 cloves
Cumin seeds - 1/2 tsp
In a kadai, heat oil add cumin seeds, chopped garlic, red chilies, curry leaves and hing. Saute till the cumin crackles. Then add the ground mango paste and saute till the oil comes out.
Store in a dry jar.
Oil used will be more if you want to have a longer shelf life.
Always use a dry spoon to scoop out.
This can be refrigerated for more a than two weeks.