TOTAPURI MAVINAKAI/MANGO CHUTNEY

Mango season is never complete without this mouth watering chutney. This tastes great with hot rice, and tastes wonderful with a dash of ghee! Goes well  also with chapathi and even bread. For those who have tasted it, the very name and the look or even a picture of it makes them salivate for sure!

This  chutney can be prepared in bulk and stored during the season. It can stay in the fridge for months. It is very easy to make too.

It is a good idea to use fresh, hard, raw totapuri mango to make this chutney.  So, when  you buy you better select the correct ones.

The other  variety of mango used to make pickles is very sour compared to totapuri variety and so making chutney with the former requires more quantity of jaggery. So totapuri is best suited to make this.

Ingredients:

Grated raw totapuri mango                                       2 cups

Salt                                                                           2 teaspoons

Red chili powder                                                       2 teaspoons ( I use byadagi)

*Bella/jaggery/gud  syrrup                                        ½ cup

Menthya/Methi seeds

(Roasted and powdered)                                           1 level tablespoon

For seasoning:

Refined oil                                                                 4-5 tablepoons

Mustard seeds                                                          1 teaspoon

Turmeric                                                                   ¼ teaspoon

Ingu/asafoetida                                                         ¼ teaspoon

Procedure:

Peel and grate mangoes.

Heat oil in a thick pan. Add mustard seeds. When they sputter add turmeric and ingu and immediately add the grated mango.  Add salt and mix well. Cook this on a medium flame till mango turns a little brownish and leaves the sides of the pan.

Now add chili powder and jaggery syrup.   Stir well and cook till it thickens. Allow it to cool to room temperature. Store in bottles.

*Jaggery syrup: It is better to use  jaggery syrup than use jaggery directly because it contains sand particles. To make the syrup, take one cup of powdered jaggery,  add  water just to cover it and bring to boil. When it gets completely dissolved, decant and pour the syrup to another container. Boil the solution to get one string consistency.

A suggestion: An approximate quantity of ingredients to be added is given in the ingredients list.  In case of any such chutney, it is a good idea to taste a little bit of this when done, and add whatever extra  quantity of the ingredient you like to add. Depending on how you want it to taste-  spicy, sour or sweetish you can alter the quantity of ingredients.