Ripe Baby Mango Chutney/Choto Paka Aamer Chatni/Pigmy Ripe Mango Chutney

In this mango season markets are flooded with mangoes. Every Indian household waits for this time of the year for their favourite mangoes.  Green mangoes have their own space. They are pickled in many homes to cater for the whole year. With lots of spices and lots of oil, if this pickle is preserved for a longer time it boosts the taste. This home-made pickle need not be preserved for a year only, it can stay in the bottle for many more months.

Green mangoes can also be made into jams and jellies at home. Some make sweet mango pickle with lots of jaggery and some spices ground to a powder to enhance its taste. People have their own ways for mangoes in their homes.

And lo! Ripe mangoes. They are the favourites of one and all. There are so many varieties of mangoes that if they are to be named the list would be so long that it can bore the reader for the taste of mango must already be seeping in into the palate.

Enough of Mango Talk. Let me share this simple recipe with you.

This recipe requires very tiny mangoes. Very tiny ripe ones may be enjoyed by little children, but elders will prefer ripe ones of the bigger size. These tiny ripe mangoes are so cheap, that once you can make something like this, will tempt you to buy them. I got these for 20 rupees for one and half kg. Back to the preparation:

Ingredients:

Small (pigmy) ripe mangoes 8-10. Remove the skin and keep it.

Mustard seed: 2 tsp

Haldi powder: ½ tsp

Red chilli powder: 1 tsp

Gur/jaggery: as needed for taste (after tasting the sweetness of the mango)

Salt to taste

Oil: 1 tsp

Preparation:

Heat oil, let go the mustard seeds and let them splutter. A minute, add the deskinned mangoes. Stir for a couple of minutes.

 Add salt and haldi powder and give it a stir.

Now add water, about 2 cups (depends on how much gravy you want) as there should be enough gravy which tastes so good.

Once the boil comes, add the gur/jaggery (can use sugar but gur tastes better) and let it cook for a few minutes.

Next add the red chilli powder.

Watch out, the gravy will start thickening. Time to switch off the oven.

Cool and serve.

Serve and watch how others relish it.

There can be a demand at home for this dish again and again. Watch out…

 

© Gouri Guha 2021