Mango Chutney (amba khatta)

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Season of mangos is almost over and I so gonna miss this delicious fruit. We mostly buy it from costco as they are always good and fresh.
This time I Tanmaya got a different variety of mango, Keitt Mango.
The Keitt is round and very fat and is the largest of the Florida mangoes, running from two to three pounds. Its green skin may or may not have a touch of red. Because it has less color and less aroma than the Hayden, Kent, or Tommy Atkins, people often pass it by because they think it's not ripe when it actually is. Although it's not quite as fragrant or sweet as other varieties, the Keitt has a full flavor, tart and lemony, and a smooth, fiber-free flesh.


Even though this mango was really delicious but there were too many and I wanted to finish them before they start rotting, so I decided to make amba khatta out of it. Its kind of a chutney but it is cooked.

Ingredients:

  1. Keitt Mango: 1 
  2. Curry Leaves: 1 strand
  3. Green Chilli: 2 slit in the middle
  4. Sugar: 1/2 cup(adjust as per taste)
  5. Salt: 1 tsp
  6. Pacha Phutan: 1 tsp
  7.  roasted cumin and red chilli powder: 1 tsp
  8. Oil: 1 tbsp

Procedure:
Wash, peel and cut the mango into cubes.
In a pan heat oil.
Add the pancha phutan to it.
As the pancha phutan stop cracking add the green chillies, curry leaves and wait till the leaves stop spluttering. 
Add the mango cubes, and salt and cook till mango is cooked through.
Add the sugar and cook till it melts along with the mangos and caramelizes.
Turn off the heat add the roasted cumin and red chilli powder and mix well.


Serve it with rice or even stuffed parathas and enjoy.
Till then happy blogging
Rakhee

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