Mango Sweet Pickle/Chutney 1 - Gupta Family Style
Aam ki Meethi Chatni 1
Suresh Chandra Gupta
This chutney was cooked each summer by my late father. It has been taken from his old recipe book. To this day, it is a great favourite of all our family members, even the ones born after his death! We eat it with Khitchri, Matharies, Aloo paratha and other stuffed parathas, Kachauri and many other snacks. It is good in cheese sandwiches or place a dollop on each savoury biscuit, along with a cheese of choice, and serve with drinks. Make it when raw mangoes are in season. Let it mature for a month or longer.
The word ‘chutney’ comes from original Hindi word ‘chatni’ which is a tangy and spicy paste, that makes you smack you lips, makes your tongue and mouth come alive! The word ‘chat’ or ‘chaat’ mean ‘lick’ and ‘chatna’ means ‘to lick’. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to a paste. In England, and the West, this is called Chutney, generally meaning a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
Ingredients
•
1 1/2 kg. green pickling mangoes (any green, unripe mangoes will do), giving a grated or chopped flesh of 1 kg, after removing skin and stones
•
120 gm. onions
•
30 gm. garlic
•
1 kg. sugar
•
60 gm. salt#-adjust to taste
•
1 tsp.red chilli powder-to taste
•
250 ml. malt vinegar
•
2 tsp. cumin/nigella (jeera/kalownji) seeds
•
4 bay leaves*
•
3 cinnamon sticks of 2 inch each*
•
2 tsp. black peppercorns*
•
3-4 brown cardamoms*
•
12 cloves*
•
1 small piece of muslin or an old hankerchief (it will be thrown at the end).
•
#Amount of salt: Some people have found the salt given in the recipe too much and are happy with only 10-15 gms. The best thing to do is to use less, taste when nearly ready and adjust according to your taste.
•
My father's recipe book says 60 gm. salt per kg. of grated mango flesh, after removing the skin and stones, not the weight of whole mangoes. My mum remembers this as the right amount too.
Instructions
1.
Peel and grate mangoes coarsely or chop finely.
2.
Mix salt, sugar and mangoes in a heavy bottomed cooking pan and leave for 1/2 an hour. This makes the natural juices in mangoes to ooze out and lets the salt and sugar dissolve in the juices.
3.
Stir once or twice.
4.
Peel and grate onions coarsely or chop finely.
5.
Peel and grate garlic.
6.
Tie all the whole spices marked* in muslin or an old handkerchief.
7.
Add to mangoes in the pan. Flavour of the spices will be released into the chutney through the cloth during cooking.
8.
Add chilli powder, onions and garlic.
9.
Cook briskly for 10 minutes.
10.
Add vinegar and continue to cook until the chutney thickens. This takes approximately 45 -60 minutes.
11.
Cool a little and pour into warm, sterilised jars.
12.
When completely cold, put airtight lids on and store.
Aam ki Meethi Chatni 1
Suresh Chandra Gupta
This chutney was cooked each summer by my late father. It has been taken from his old recipe book. To this day, it is a great favourite of all our family members, even the ones born after his death! We eat it with Khitchri, Matharies, Aloo paratha and other stuffed parathas, Kachauri and many other snacks. It is good in cheese sandwiches or place a dollop on each savoury biscuit, along with a cheese of choice, and serve with drinks. Make it when raw mangoes are in season. Let it mature for a month or longer.
The word ‘chutney’ comes from original Hindi word ‘chatni’ which is a tangy and spicy paste, that makes you smack you lips, makes your tongue and mouth come alive! The word ‘chat’ or ‘chaat’ mean ‘lick’ and ‘chatna’ means ‘to lick’. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to a paste. In England, and the West, this is called Chutney, generally meaning a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
Ingredients
•
1 1/2 kg. green pickling mangoes (any green, unripe mangoes will do), giving a grated or chopped flesh of 1 kg, after removing skin and stones
•
120 gm. onions
•
30 gm. garlic
•
1 kg. sugar
•
60 gm. salt#-adjust to taste
•
1 tsp.red chilli powder-to taste
•
250 ml. malt vinegar
•
2 tsp. cumin/nigella (jeera/kalownji) seeds
•
4 bay leaves*
•
3 cinnamon sticks of 2 inch each*
•
2 tsp. black peppercorns*
•
3-4 brown cardamoms*
•
12 cloves*
•
1 small piece of muslin or an old hankerchief (it will be thrown at the end).
•
#Amount of salt: Some people have found the salt given in the recipe too much and are happy with only 10-15 gms. The best thing to do is to use less, taste when nearly ready and adjust according to your taste.
•
My father's recipe book says 60 gm. salt per kg. of grated mango flesh, after removing the skin and stones, not the weight of whole mangoes. My mum remembers this as the right amount too.
Instructions
1.
Peel and grate mangoes coarsely or chop finely.
2.
Mix salt, sugar and mangoes in a heavy bottomed cooking pan and leave for 1/2 an hour. This makes the natural juices in mangoes to ooze out and lets the salt and sugar dissolve in the juices.
3.
Stir once or twice.
4.
Peel and grate onions coarsely or chop finely.
5.
Peel and grate garlic.
6.
Tie all the whole spices marked* in muslin or an old handkerchief.
7.
Add to mangoes in the pan. Flavour of the spices will be released into the chutney through the cloth during cooking.
8.
Add chilli powder, onions and garlic.
9.
Cook briskly for 10 minutes.
10.
Add vinegar and continue to cook until the chutney thickens. This takes approximately 45 -60 minutes.
11.
Cool a little and pour into warm, sterilised jars.
12.
When completely cold, put airtight lids on and store.
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