Sweet Mango Chutney Recipe

Ingredients

3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)

2 tsp sugar or jaggery

1 tsp lime juice

5 large dates, pitted

1 tsp cumin seeds, roasted

1/2 tsp coriander seeds, roasted

Salt to taste

2 tsp cooking oil

Method

1. Peel the mango and cut it into small chunks.

2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

3. Drain, mash well and set aside to cool.

4. Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.

5. Adjust salt if needed.

6. Remove from blender and store in an airtight container.

7. This chutney keeps well for over a week when properly stored in the fridge.

Mango rice recipe

Ingredients

Cooked rice - 2 cups

Grated green mango - 1 cup

Chopped onions (optional) - ½ cup

Salt - 2 tsp

Chili powder - 2 tsp

Turmeric powder - 1 tsp

A pinch of Asafoetida

Mustard - 1 tsp

Oil - 2 tbsp

Small bunch curry leaves

A handful fried peanuts

Yogurt - ½ cup

Baby okras - 8

Method

1. Heat oil in a pan and add mustard, turmeric powder and asafoetida.

2. After the mustard splutters, add chopped onions and fry till they turn golden brown.

3. Add the grated mango, chili powder and salt.

4. Cook the mango till it becomes very soft.

5. Now, add the cooked rice. Stir well and garnish with curry leaves.

6. Sprinkle fried peanuts on top just before serving.  

How to make mango pesarel?

Ingredients

2 raw mangoes

4 green chillies

4 tblsp gingelly oil (tel)

1/2 tsp mustard seeds (raai)

1 tsp red chilli (lal mirch) powder

1/4 tsp asafoetida

1/2 tsp salt (namak)

Method

1. Wash, wipe and cut the mangoes with skin into very tiny pieces.

2. Wash and slit the green chillies and keep aside.

3. Heat the oil, temper with mustard seeds, add asafoetida, salt and red chilli powder.

4. Stir and add the green chillies and mangoes, toss well and cook for about two to three minutes.

5. Remove and cool. It is ready to serve and can be kept for 6-7 days at refrigerated temperature. 

How to make Amarkhand?

Ingredients

Curd     1/2 kg

Paneer (cottage cheese)     100gm

Mango Essence 1/2 tbl spoon or Mango Puree 1 bowl

Sweet Condensed Milk 1/2 tin

Cardamom Powder  1/2 tbl spoon

Mango thin slice   4 (for garnishing)    

Method

Hang 1/2 kg curd in muslin cloth for 10 mins. Now mash 100gm paneer (cottage cheese) with clean hands till smooth and blend with 1/2 tin sweet condensed milk. Add 1 bowl mango puree or 1/2 tbl spoon mango essence (whichever is available), add cardamom powder, mix well with the help of spoon. Remove the curd from muslin cloth and add into the mixture blend well with spoon. Keep the amarkhand in freez for 20 mins. Serve chill amarkhand with mango slices.

Tip:  You can garnish this amarkhand with dry fruits to make it a Shahi Amarkhand. Enjoy chilled amarkhand in this hot summer.