Kancha aamer Chatni (Raw Mango Chutney)11:46 PM
Yes, Summer is finally here. After a few days of hide and seek with torrential rain here and there finally the mercury gained back it's power and rose to 34C today. with scorching afternoon sun and balmy evening breeze finally it felt like summer. and there begins a long stretch of hot and humid time that we dread the most. Somehow after the childhood excitement of Summer vacation got over, I never looked forward to these hot months.
|Summer Thirst Quencher, Tender Coconut Water.|
No, Summer does not fascinate me at all, Not here in India.
|on the go summer Snack|
|My Summer balcony Garden|
The fragrant Chanpa, Beli, Jui(Jasmine), Kamini, Gandhoraj (Gardenia), Tagor (periwinkle) or the flaming Krishnachura (Gulmohor) soothes my tired nerves. The smell of raw mango, the crunch of water apples or the floral fragrance of rose Apples (Syzygium jambos) uplifts my weather beaten spirit. Whereas the cotton Chikankari sarees in all its calming pastel shades rules my wardrobe. For me no one is more beautiful in summer than the woman wearing hand woven cotton sarees and flowers in her hair. That spells Class.
|PArt Of Summer, The vacation spent at Grandparents with Cousins|
Kancha Aamer Chatni
Raw Mango: 2 medium (Preferably the matured ones with bigger harder seeds)
Mustard seeds: 1/3 tsp
Sugar: 3/4 cup (depends on the tartness of the mango)
Salt: 1/3 tsp
Oil: 1/2 tsp
Red chilly: 1
Turmeric Powder: a fat pinch just for colour
I prefer to peel one mango and keep the peel on for another one. That way the peeled mango gets soft and makes the gravy thick and the mango cubes with peel stays intact providing a bite. I especially love the leathery peel of the mango that absorbs the sweetness and which I can chew on for sometime even after my meal gets over.
Wash and cut the mangoes in cube. Try to cut through the seed, that way the mangoes will not get all mushy.
Heat the oil and temper with mustard seeds and one whole red chilly. If you want little heat then tear it in two. We just like the flavour so keep it whole. Once the mustard starts to splutter tip in the mango cubes. Sprinkle the salt, mix and cover. Keep the flame at low and let the mango pieces get cooked and softened (4-5 minutes).
Now add the sugar. Start by adding 6 tbsp and let it melt. Try to be careful and not let the sugar get caramelised. Add water and bring it to a boil (We dont like it very thick so add almost 11/2 cups of water and 3/4 cup of sugar). Taste and if needed add more sugar. Cover and let it cook on low for 6-8 minutes or till the mango pieces soaks the sweetness.
Switch off. Cool completely before serving.