Though there are hundred of recipes for mango relish and chutneys made with raw mangoes this one is unique because it uses red onions unlike the other cooked sweet and sour chutneys with raw mango and jaggery.
I learned it at my in-laws’ house where every summer my MIL would make this lip smacking chutney and we devoured it with parathas, missi roti, cheelas, poori or curd rice or just licked it off the spoon. I was surprised how the onion gave a unique flavor to the chutney. I had not eaten or seen this earlier but found that it was regular summer special in her village in Una district of Himachal Pradesh. Many other areas in Punjab too had a slightly different version of it.
This chutney can stay in the fridge for at least a month. Always choose unblemished raw mangoes for this, a bigger variety is better but you can use any local variety. I use pure organic jaggery for it. Unfortunately you can’t replace it sugar. The texture and taste will completely change. It is advisable to make it in an iron wok or kadai to get the maximum benefit and taste.
It is a simple recipe to follow.
Raw Mangoes -1 kg
Pure Jaggery – As required. It depends on how sweet you want the chutney to be. The taste should be a perfect balance. 100 gm is usually good.
Red Onions – 4 large
Black pepper corns – 8-10
Red chili powder -1 teaspoon
Asafoetida – 1-2 pinch
Cumin Seeds -1 teaspoon
Vegetable Oil – 3 tablespoon
Broken Dry whole red chili – 1-2 (remove the seeds)
Salt – to taste
Wash, peel and slice the mangoes in long pieces.
Peel and cut the onions in thin slices.
Grate the jaggery and keep aside.
In an iron wok / kadai or heavy bottom pan heat the oil, once the oil is hot lower the flame and add cumin seeds. When the seeds begin to crackle, add black peppercorns, whole red chili and onion slices. Add asafoetida or hing and stir.
Cook on low medium flame till the onions become a nice golden brown then add sliced raw mango. Mix all the ingredients properly and add salt, chili powder. Mix the spices well so that all the mango pieces get properly coated.
Cover with a lid and cook on low flame till the mango slices become soft. Keep stirring in between. Once the pieces are soft yet firm add the grated jaggery.
The amount can vary according to the taste but keep in mind that there should be a perfect balance of sweet and sour. I prefer it less sweet and more spiced.
Cook the mixture on low heat and keep stirring so it doesn’t stick to the pan bottom. Check for the spice, salt sweetness and adjust if required. While cooking make sure that the mango slices retain their texture. They shouldn’t become a mush.
Once the jaggery melts properly and everything gets mixed nicely turn off the gas and let the chutney cool. Spoon in the chutney in a clean and dry jar and put the lid on.
Always use clean, dry spoon to take out the chutney.