A hot, summer afternoon meal can be a trifle boring and dreary. And it was so yesterday!! So to goad my son and myself to consume the lunch,I had to do some quick thinking.....And voilà! One look into the refrigerator,and I discovered some absolutely fresh, green mangoes. I hurriedly peeled a few, sliced them and gave them a chhaunka!! Now, WHAT is chhaunka?! Its simply the North Indian word for 'tempering' a dish! Words like baghaar, chhaunka, chounk,tadka basically mean the same.
To try out this fabulous chutney all you need is, as follows-
Ingredients:
Raw mangoes (not pulpy)- 3( peeled and sliced into 1 cm broad strips)
Red chillies-3
Rock salt or common salt- 1/4 teaspoon
*Panch-phoran- 1/2 teaspoon
Cooking oil- 1 teaspoon
Sugar- 2 teaspoons
*Panch-phoran is a mixture of equal amounts of fennel seeds, nigella seeds,mustard seeds, fenugreek seeds and carom seeds.
If you don't have Panch-phoran, then you can alternatively use only mustard and / or fenugreek seeds.
Method:
Heat the oil in a saucepan/ wok, add the whole red chillies to it and then the panch-phoran. As soon as the seeds start spluttering add the sliced mangoes and stir it all for a few minutes. Now, reduce the flame to medium intensity and sprinkle the salt on it. Allow it to be cooked on this flame for 3-4 minutes,then cover with a lid and further reduce the flame. In between stir the mango slices, so that they do not get burnt. In a few minutes, the slices will change colour and become soft in texture, now you must sprinkle the sugar on it and allow it to be cooked further, until a slight brown tinge appears. Remove the vessel from the flame and either serve it hot or allow it to cool. for storing in the refrigerator. My mango chutney gets consumed in a day!
Happy chutney-session!
To try out this fabulous chutney all you need is, as follows-
Ingredients:
Raw mangoes (not pulpy)- 3( peeled and sliced into 1 cm broad strips)
Red chillies-3
Rock salt or common salt- 1/4 teaspoon
*Panch-phoran- 1/2 teaspoon
Cooking oil- 1 teaspoon
Sugar- 2 teaspoons
*Panch-phoran is a mixture of equal amounts of fennel seeds, nigella seeds,mustard seeds, fenugreek seeds and carom seeds.
If you don't have Panch-phoran, then you can alternatively use only mustard and / or fenugreek seeds.
Method:
Heat the oil in a saucepan/ wok, add the whole red chillies to it and then the panch-phoran. As soon as the seeds start spluttering add the sliced mangoes and stir it all for a few minutes. Now, reduce the flame to medium intensity and sprinkle the salt on it. Allow it to be cooked on this flame for 3-4 minutes,then cover with a lid and further reduce the flame. In between stir the mango slices, so that they do not get burnt. In a few minutes, the slices will change colour and become soft in texture, now you must sprinkle the sugar on it and allow it to be cooked further, until a slight brown tinge appears. Remove the vessel from the flame and either serve it hot or allow it to cool. for storing in the refrigerator. My mango chutney gets consumed in a day!
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