Today, I thought of sharing two of my mother’s chutney recipes.

Mango chutney

Time taken: 20 mins

Serves 4

Ingredients:

• Mango – 1, unripe
• Onion – ¼, chopped
• Malu miris/ capsicum – 1, chopped
• Mustard – 1 tsp
• Fennel seeds – 1 tsp
• Crushed chillies – 1 tsp
• Sugar – 1 tbsp
• Vinegar – 1 tsp (optional – best to add, if you want to keep chutney for some days)
• Turmeric – ½ tsp
• Salt, to taste
• Low fat oil – 1 tbsp

Method:

1. Wash the mango, de-seed and chop up the mango with the skin into 1 inch slices.
2. Marinate the chopped up mango pieces with salt and turmeric. Keep aside.
3. Heat 1 tbsp oil in a pan and fry the mustard and fennel seeds. As they start to splutter, add the chopped onion and malu miris.
4. After a few minutes of frying or once the onions become pinkish, add the marinated pieces of mango and mix well.
5. Cover and cook on low heat for 5 mins.
6. Remove cover and stir.
7. Add 1 tsp of crushed chillies to the pan. Mix well and cover and continue to cook for another 5 minutes.
8. Remove cover again and this time, add 1 tbsp of sugar and the optional 1 tsp vinegar.
9. Mix well and cover and cook for a few more minutes.
10. Remove from heat and mix well before transferring to the serving bowl.

Recipe source: Raji Thillainathan.