Mango Chutney

When life gives you lemons, make lemonade they say. I was driven into making mango chutney when ripe sour mangoes  had to be utilized  (they were from Ecuador, sold in Milwaukee at a local produce store below my sister’s loft apartment). I prefer not to throw away fresh produce. Never been successful locating sweet mangoes in the area. I was disappointed that little man could not enjoy mangoes as fruit for breakfast; rest of us ate this savory version with dosas. It is a nice sweet, sour, spicy concoction.

 Sour ripe mangoes – 2 medium

Onion – 1

Ginger, garlic, green chilly paste – 2 tsps

Salt – 1 tsp

Red Chilly powder – ½ tsp

Jaggery – 3 tsps (I never used to use this ingredient in cooking, slowly becoming a fan of this good stuff)

Puree the mangoes to get a pulp. In some oil (actually make that lots, well at least 3 tbsps), temper mustard seeds. Add in chopped onions and fry for few minutes. Add the ginger garlic green chilly paste with salt and fry till raw smell disappears. Fold in the mango pulp, add the chilly powder and jaggery. Cook on low flame for at least 20 minutes till you see the oil separating.

This must make a good side for curd rice as well.