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Puréed Green Mango Chutneys |
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(Harae Aam ki Chutni) Category: Puréed Fruit Chutneys, Vegan Makes about 1 1/2 cups Come summer, when the first mangoes hit the market, there is an air of infectious excitement--let the mango craze begins! Besides devouring mangoes out-of-hand by the dozens, cooks all over the country begin preparing numerous incarnations of mango dishes. This chutney, with its southern flavors of mustard seeds, curry leaves, and asfoetida, is just one of the popular ones. Serve it with the standard south Indian foods, such as iddlis (steamed fermented rice cakes), dosas (griddle-fried, fermented rice and dal crepes), or with any Indian finger foods or rice pullaos (pilafs). Print this Recipe 2 large unripe green mangos (about 3/4 pound each), washed and wiped dry 3 quarter-size slices peeled fresh ginger 1 to 3 fresh green chili peppers, such as serrano, stemmed 4 scallion, coarsely chopped 15 to 20 fresh curry leaves 1/2 teaspoon salt, or to taste 1 to 2 teaspoons sugar (optional) 1 tablespoon peanut oil 2 whole dried red chili peppers, such as chile de arbol 1 teaspoon black mustard seeds 1/2 teaspoon coarsely ground fenugreek seeds 1/8 teaspoon ground asafoetida
1. With a vegetable peeler, peel the mangoes, then cut the fruit around the center seed into 1/2- to 1-inch pieces. Place the mango pieces and the ginger, green chili peppers, scallions, curry leaves, and salt in a food processor or a blender, and process until minced. Remove to a serving bowl. Add some of the sugar if the chutney seems to tart. 2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the fenugreek seeds and asafoetida, stir 30 seconds, then add this seasoning mixture to the chutney, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. |
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