TANGY MANGO CHUTNEY

Mangoes are called the King of fruits. They are very delicious, juicy and are available in summers. They are packed with vitamins, minerals and antioxidants.

There are lot of dishes you can prepare from mangoes. Here I am using raw mango to make a tangy chutney. It is sweet ,tangy and the flavour from roasted jeera makes it a unique chutney.

INGREDIENTS

Raw Mango grated 1 no

Jaggery 1 cup

Water 1 cup

Jeera/cumin 3/4 tsp

Turmeric a pinch

Salt to taste

METHOD

Grate the mango and keep it aside

Heat 1 1/2 cup water add 1 cup jaggery and dissolve it, strain and keep the syrup aside.

Take a deep pan add the grated mangoes, jaggery syrup, turmeric, salt and cook on medium heat for 10 to 12 minutes till it becomes thick and changes colour. Stir continuously.

After it reaches a thick consistency switch off the gas and add roasted jeera/ cumin into it and stir nicely. Tangy mango chutney is ready.

Serve as a spread on roti/ bread

Note: To made roasted jeera , heat a pan add jeera and roast on low flame for 10 to 15 minutes. Turn off the gas, let it cool down then dry grind it.

MANGO SHRIKHAND

Shrikhand is a desert made from hung yogurt. It is a popular desert of Gujrat and Maharashtra in India. In Gujrat it is eaten with breads ( poori) and is served in vegetarian thali.

This dish is very easy to prepare. Shrikhand is made from hung yogurt. Yogurt is tied in a muslin cloth and hun
g to drain the whey. Then cardamom, saffron, nutmeg powder, mango pulp and sugar are added to this thick yogurt and garnished with almonds. It is then kept in a refrigerator and served chilled.

INGREDIENTS

Mango ( banganapalli)            1
Full fat yogurt                           3/4 - 1 litre
Sugar powdered                       1/2-3/4 teacup
Cardamom                                  3-4
Saffron                                        5-6 strands
Nutmeg powder                        1/2 tsp
Almonds, pistachios.               5-6 each

METHOD

Put the yogurt in a muslin cloth. Keep muslin cloth in a colander to drain the whey. Keep the colander in a vessel so that whey collects in the vessel. Keep it inside a refrigerator or the yogurt will become sour especially in summer. Do this process overnight.

Soak the saffron in 1 tsp warm milk. Keep it aside.

Peel the mango and remove the seed. Put the flesh in a blender and blend it to a fine puree.

Transfer the thick yogurt into a large mixing bowl. Add powdered sugar, cardamom and nutmeg powder and nicely beat it. Add sugar according to the sourness and sweetness of mango.

Add the mango puree and fold well in the yogurt.

Keep it in the refrigerator for 2 hours. Serve chill with cut almonds and pistachios.