Aam ke Chutney

According to Mithila folklore, mangoes and tobacco are so captivating that a user can never quit the usage once they have tasted it. A number of varieties are grown in the Mithila region just like any other part of the country. The fruit bearing trees generally yield once in two years and are hand-picked just before the rainy season sets in. Generally, the chutney or the mango pickles are made of first fruits of the season and are unripe. Both sun-dried varieties and cooked varieties are made with the sun-dried varieties preserved over at least a year. The chutney is to be consumed quickly as sweeteners used in the preparation might lead to fermentation.

Material Required (Serving 5-7 people)

1. Green Unripe Mangoes (small) – 2 Pieces
2. Jaggery – 100 Gms
3. Saunf – 1 Teaspoonful

Preparation Steps:
1. Shave the outer layer of raw mangoes.
2. Cut the mangoes into smaller pieces – separate out the inner had seed, wash and keep aside.
3. Take a frying pan and place it on stove.Fry the saunf for a few minutes until a fresh aroma emanates.
4. Put the cut mango pieces on the frying pan and roast it for sometime.
5. Add water to the mix and cover the frying pan – Let it remain covered for next 8-10 minutes.
6. Add jaggery pieces to the mix and keep stirring until the mango pieces have softened.
7. Switch the stove off and let it cool.
The sweet mango chutney is ready.


Things to Take Care of:
1. Process the inner seed as well. It becomes quite succulent on proper processing.
2. After adding jaggery, let it warm for sufficient time to allow jaggery to impinge on the mango.