Mango Chutney (Pachadi)

Pachadi actually, we call it mango pachadi in this homefront. The mango chutney thing which i think is a sweeter smoother version has caught up with the west in the past decades. Who can resist or not relish this spicy fruity sweet sour moorish stuff? I get people going for seconds even after they have finished their main meal and licking off their plates and sucking on the seed like small kids.



This is how i watched my grandmother cook this. There are of course other versions. 3 medium sized raw mangoes.. cut roughly, leave the skin on for extra bite. Keep the seed too. Now toast a teasp mustard seed, 3 inch cinnamom stick, 5 cardamon seeds, a stalk curry leaves, 5 dried chillies in 2 tbsp vegetable oil, you could mix a teaspoon of Indian sesame oil (the Chinese version may be too overpowering) for that earthy punch. Now toss in the mango pieces.. skin, seed and all. Let it fry a minute in the oil. Next add 3 roughly smashed cloves of garlic and thinly sliced one inch of a ginger. Fry another minute. Salt to taste and add 3 tbsp sugar, half a tbsp fish curry powder and a teasp chilly powder. Stir and coat them all well. Finally add 2 cups of water. Let the fruit cook till soft around 10 minutes. Finally squeeze half a lime or you could opt for a tbsp of tamarind juice or if you want to keep for a few days, vinegar will be the best.. if you have any left that is.

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