Homemade Mango Chutney

So before the summer ends completely and monsoon arrives, I want to capture the flavor of the fruit mango into my recipe and relish it for latter season.
Call it pickle or chutney, or chunda, murabba or just any name.
~ This is a sweet-sour-tangy recipe of the raw mangoes made in lowest amount of time and energy involved.

Traditionally my grandmother used to make with lots of pain by keeping the jar of raw mangoes and sugar out in sun for numerous days and kept stirring it every day till the sugar melts and mixes well with the raw mangoes turning into glossy look.

~ But here I’ve come up with a quickest delicious homemade mango recipe. Make today and relish it for next one month by storing it up in the freeze. Almost like any jam or marmalade.

The ingredients used are easily available at home. This is an absolutely delicious dish could be enjoyed as a great accompaniment with almost anything. Relish directly with Roti, Parathas (pan fried Indian flatbread), Thepla (fenugreek flatbread), in sandwiches...
~ Utterly, no age-bar to enjoy this sweet-sour-tangy dish!

Ingredients for sweet-sour chutney of Mango:

• Raw, sour mangoes – 2 Nos
• Black-pepper – 10-12 pods
• Cinnamon stick – ½ inch
• Sugar – 1 cup (100grms)
• Fennel seeds (saunf) – 1tsp
• Salt – 1tsp
• Turmeric power- ½ tsp
• Red chili powder- 1 tsp
• Oil (refined) - 2 tablespoon
• Raisins (Dry grapes) for garnish (optional)

Method of making Mango Chutney:

• Peel the raw mango and cut into 1" cubes.
• Put a griddle or flat pan on medium heat.
• Heat oil, and latter the crushed black pepper and cinnamon stick keep stirring often until little fragrant.
• Now add the raw sour cubes of the mango in the same pan. Mix it well and leave it for new 5 minutes on medium heat.
• Then add the turmeric and chili powder with the salt. Cook again for two minutes.
• Now you will see the mangoes turning soft and bit glossy.
• Then add the bowl of sugar into it. Mix well and keep stirring so that the sugar is dissolved and turns into syrup. Just in case after adding the sugar it is still dry, add few spoons of water into it.
• Stir often till the sugar turns syrupy. Allow them to cook for next 10-15 minutes.
• In the mean while add the raisins/dry grapes into it.
• When almost all the water is evaporated and the mangos are soft, golden, transparent and cooked. Remove the pan from the fire.
• Add additional raisin for garnish(optional).
• Then at last but not least sprinkle the roughly crushed fennel-seeds to enhance the aroma of the dish.
• Allow to cool and then put into a sterilized jar. Store for up to one month and eat with almost anything…bread, roti, paratha or just like that anytime!

Note:

• It is always best to used non-stick pans for the recipes which involved cooking of sugar.
• Keep stirring it so that the sugar does not stick at the corners of the pan.
• Keeping size as cubes of the mango, helps in retaining the shape of the piece.
• Some like to shred/grate the mangoes…but I like to keep the cubes to feel the crunch while eating it. Grated mangoes might turn messy while continuous stirring.
• The spices are only to enhance an aroma with a tiny tint of flavor. The spices should not be used in such a way that empowers the flavor of the sour-sweet-tangy mangoes.
• Some like to add cumin seed instead of fennel seed. Though I prefer my choice of ingredients, rest is your wish. Play/experiment with spices is all we ask you when we make recipes.

• Store it in a sterilized jar in the freeze for almost a month…You cannot store it longer..as it is going to be so delicious and will get over no sooner you make it.

Indian Recipes - Paneer Masala

This is one of the first recipes on this good-food blog. Here, we shall prefer the recipes which are delicious and have minimum ingredients, perhaps which are easily available in the shops.
~ So all the good-food lover and passionate makers, roll on your sleeves, tie back your hair neatly, and move to kitchen for today to make, as here is the very quick, easy and healthy recipe for your desire of appetite.

Pax: 2-3 Nos.
Ingredients of Matar Paneer Masala:

• Mutter (green peas) - 250gms
• Paneer (cottage cheese) (8-10 pieces) - 300gms
• Medium Onions (paste) -2 Nos.
• Cloves garlic (crushed) - 6 Nos.
• Grated ginger - 1 tbsp
• Tomatoes (2medium size) (paste) - 150gms
• Salt - to Taste
• Sugar (optional) - 1 tsp
• Turmeric powder- ½ tsp
• Coriander powder - 2 tbsp
• Red chilli powder (to taste) - 1 tbsp
• Jeera (cumin seeds)- 1/2 tbsp-
• Bay Leaf- 1
• Vegetable oil (2table spoon) -1/2 cup

Making of Matar Paneer Masala:

• Take a pan and heat the oil in it.
• Now add Paneer cubes into it, let the heat be medium.
• Toss them until golden brown.
• Take the golden paneer cubes and place/soak them in the bowl full of water.

• Now in the same pan with the left over oil, add the cumin seed and bay leaf.
• Let it crackle a bit then add the paste of red ripe tomatoes.
• Keep the high heat and let it cook for 2-4 minutes. Keep stirring.
• Now add ginger-garlic paste and cook again for next 5-7 minutes.
• Cook until it starts to leave oil from the sides.
• Now add the paste of onion. Mix it well and cook for next 10-12 minutes.
• Then add the dry spices with half cup of water to avoid burning of spices.
• Saute the spices all together until all the water evaporates and oil gets separates.
• Then add salt and a pinch of sugar with the 1-2 cups of water.
• Also add green peas. Let it simmer a bit.
• Then add the fried golden paneer cubes and let it simmer again next for 10-15 minutes.
• Garnish with fresh green coriander leaves or cream or a nice dollop of butter on top.
• Serve hot with rice or bread/chapati.

NOTE:

• Soaking the golden brown fried paneer(cottage cheese) in the water helps to retain the soft texture.
• Add onion first or tomato first…it depends on your choice of cooking, though for this recipe I prefer to add tomato first, it retains the gravy in red color.
• Indian cuisine is all about experimenting in flavors and spices. Some like to add additional spices, like black pepper, cinnamon stick or garam masala. Though I have only added Bay leaf into it and was removed as soon as the tomatoes were added.
• A pinch of Sugar always enhances and enrich the flavour.

• I hope this recipe excites you...so do try at home and let us know your experience.
• Also let us you what would you like us to make or any particular recipe! ~ Bon Appetit