Mango Chutney

When the mango season is upon us in this region, we tend to make the most of it by preparing whatever we can with this luscious pulpy fruit! Not just in its ripe form but even when its raw and a complete opposite of its ripened self in terms of flavors and texture yet, equally delicious!
I have shared a couple of recipes by using fresh Pakistani mangoes in my previous posts on the blog. You can check them in the list of recipes.

At my household, my Mom makes Acchaar (pickle) with raw mangoes, called Kairee in Urdu, and also Chutney with it. She never made these before and only started making after we moved to Pakistan. She got the recipe from her Khala (maternal aunt) of both and since then, we've never had store bought Achaar :) But Chutney is something that she has only made a couple of times in all these years and the only reason because nobody is that fond of it in my family except for me and it also lasted for an entire year every time since I was the only one who ate it.
I love pairing it with a flaky, crispy plain Paratha (a flat bread made with using Ghee/Butter) any kind of stuffed Paratha and Daal Chawal (lentil curry with boiled rice) 

Washed Kairees are peeled 1st

Then cut into thin chips

Last year I made this Chutney with my Mom's help. She did all the preps and I just cooked it and took the photos although I wasn't blogging at the time but it sure was on my mind that maybe some day I will :) I used to take photos with my iPhone, that I still do, that's why my photos aren't anywhere near to all those fancy photos I see on my fellow blogger's blogs but I'm happy with mine at the moment and trying to improve my photography skills while still using my iPhone :)

So, this Mango Chutney we made last year and shared with everyone. The best thing about this Chutney is that it can stay well in the refrigerator for up to an year but only if you have canned it right and the temperature of the fridge hasn't been fluctuating. The best time of making this Chutney is now as the raw mangoes available in the market are not completely raw and you get some ripened bits of it with the fruit too. The method of making this Chutney is time consuming and the entire preparation requires patience but its totally worth it! 

Let's get some spiciness unleashed today! :D

Mango Chutney

Ingredients:

Raw Mangoes (Kairee): 2 kg/4.40 lbs
Granulated White Sugar: 6 cups/1,206 gm/3 lbs
Salt: 1 tbsp.

Red Chili Powder: 1 tsp.
Red Chili Flakes: 1 1/2 tsp.

Garam Masala Powder: 1 tsp.
Turmeric Powder: 1/2 tsp.
Garlic Powder: 1/4 tsp.
Ginger Powder: 1 tsp.

Green Cardamom Powder: 1/2 tsp.
Cumin Seeds: 1 tsp. (Roasted)
Carom Seeds:1/2 tsp.
Nigella Seeds: 1 tsp
White Vinegar: 1/4 cup
Water: For boiling
Almonds: 1/2 cup (blanched)
Sultanas: 1/2 cup

Method:

1. Wash and peel the raw mangoes. Slice them and discard the stone/seed and cut them into thin chips.
2. Take plenty of water in a large pot and boil the mango chips. Once start boiling, turn off the flame after 2,3 minutes.
3. Drain out all the water by putting the boiled mangoes into a colander.
4. In another heavy bottomed, non-reactive large pot, put the boiled mangoes along with all the ingredients except for the vinegar, almonds and sultanas. Mix well.
5. Let this cook over medium heat. You'd see that once the sugar and rest of the ingredients are mixed with the mangoes, a lot of juices will be released. keep stirring the mixture from time to time.
6. Once the juices released starts boiling, lower the flame and let it cook for 20-25 minutes while again stirring regularly. 
7. After 20-25 minutes, you will see that the juices have thickened. We are aiming at a jam like texture therefore, if you feel that the chutney has thickened enough then turn off the flame otherwise cook for a few minutes more.
8. After the Chutney is cooked, add the vinegar and stir well. 
9. Now add the almonds and the sultanas and mix well.
10. Let the Chutney cool down a little before pouring it into the sterilized jars. To find out how to sterilize the jars, please look at my post of Strawberry Preserves/Jam here.
11. Can stay good up to an year.

Yields: 3 1000 gm jars

That's all, Chutney Addicts! :) The quantity of the ingredients can always be adjusted according to your desire and convenience but do stick to the ratio. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please remember in your Du'as/prayers! :)

*Not be duplicated, rewritten or published without permission- Thank you! 

Chutneys for Ramadan- Sweet & Sour Tamarind Chutney and Green Chutney (with a bonus recipe)

Ramadan (the Muslim Month of fasting) is passing smoothly and steadily. Ma Sha Allah (All Praises to Allah), 6 days have passed already! and before we know, its going to leave us therefore, we should focus more on spiritually gaining from it as much as we can. This month is given to us to purify our souls and we should understand the true essence of it. Roza (fast) is not kept with the intention of taking it as an opportunity to shed pounds or to 'starve' all day to enjoy a grand feast at Iftaar (breaking of the fast) Neither is it to hold grand 'Iftar parties and dinners' to show off wealth and to flaunt dresses and jewelry... Kindly respect the purpose of Ramadan and fast with the best Niyaa (intention). May Allah show and keep us all on the right path. Ameen Sum Ameen and Jazak'Allah Khair! (May Allah reward you)

Having said all that, which I hope didn't sound like me lecturing to you, we also should prepare nice meals for our family and friends and the other believers who aren't capable of doing that on their own; that's the true spirit of this blessed month- Sharing and Caring. 

The most favorite snacks during Ramadan that's literally prepared in every household in this region is definitely fried like Pakoras, Samosas e.t.c along with the other equally favorite savory snack known as Chaat. Now, there are different variety of Chaats prepared during Ramadan that includes Dahi Bharay, Kalay Chanay kee Chaat, Aloo Chanay e.t.c and different condiments are served along to enhance their flavors and the most common of them are two type of Chutneys, Khatee Meethi Imlee kee Chutney (Sweet & Sour Tamarind Chutney) and Green Chutney, that upon paring with these spicy and appetizing snacks, intensifies their tantalizing flavors!

The best thing about these sauces are that they can be prepared ahead and can stay well in the refrigerator for up to a month! Green Chutney however can only stay good up to a week in the fridge but if you plan to freeze it, just pour the prepared chutney in to the ice cube tray and freeze. Once frozen, take out all the frozen cubes in to a freezer safe bag or airtight box and pop it back into the freezer. Just thaw the number of cubes according to your need and use. Bonus tip, the frozen cube can be added to the beaten yogurt to make yogurt chutney or Mint Raitha! (dip) Ta-Da! See, how this tip can come in handy for you and you wouldn't need to make fresh Green Chutney every time.

So let's Unleash some Chutney making today, shall we? :D 

Sweet & Sour Tamarind Chutney

Ingredients:

Dried Tamarind: 500 gm 

White Sugar: 2 cups

Jaggery: 2 cups (3,4 large pieces broken down into tiny pieces) 

Salt: 1 tsp.

Red Chili Powder: 1/2 tsp.

Red Chili Flakes: 1/2 tsp.

Dry Ginger Powder: 1/2 tsp.

Cumin Seeds: 1/2 tsp.

Coriander Seeds: 1/2 tsp.

Cinnamon stick: 1

Black Pepper Corns: 5,6

Green Cardamom: 4

White Vinegar: 2 tbsp.

Water: 6 cups

Method:

1. In a medium sized heavy bottom pot (avoid using aluminum or silver) add the tamarind along with 2 cups of water and bring it to a boil.
2. Turn the flame off and let it cool down a bit so that its easier for you to handle it.
3. Once it cools down, extract the pulp of the soaking tamarind with the help of your hand and discard the seeds.
4. Now put the extracted pulp along with sugars into a blender jug and blend till its smooth and everything is well blended.
5. Pour the blended mixture into the same heavy bottom pot and add the remaining water along with the chili powder, chili flakes and the dry ginger powder to it. Turn the flame on and start cooking it over a medium flame.
6. In another pan, over low flame, dry roast the seeds, cinnamon stick, pepper corns and the cardamom till the aroma releases. Turn off the flame and let the spices cool down a bit. Grind them into a fine powder and add this spice mix to the cooking tamarind mixture.
7. Keep cooking while stirring every now and till the mixture starts to thicken up a bit and reduces down to 3/4th of its original quantity. 
8. Once it thickens a little and you can see it turning shiny, turn off the flame. Do not be compelled to thicken it more since it will thicken up a fair bit after cooling down completely and upon chilling.
9. Add the vinegar to the chutney and let it cool down completely before filling it into the clean and dry air-tight container/jar. 
10. Refrigerate and always use a clean and dry spoon to take out the desired amount of chutney. Enjoy with your favorite snacks.

Yields: 6 cups approx 

Green Chutney

Ingredients:

Fresh Mint Leaves: 2 cups

Fresh Cilantro/Coriander: 1 bunch (roughly chopped)

Green Chilies: 1,2

Cumin Seeds: 1/2 tsp.

Salt: 1/2 tsp.

Water: 1/4 cup

Method:

1. Put all the ingredients into a blender jug and blend well till it turns into a smooth paste. 
2. Take out into an air-tight container/jar. 
3. Refrigerate and serve according to need by taking out with a clean and dry spoon. Enjoy with your favorite snacks.
4. Can be frozen by following the instructions mentioned above in the description. 

Yields: 1 1/2- 2 cups

*Bonus Recipe*

Yogurt Chutney/Mint Raitha

Ingredients:

Green Chutney: 1/4 cup (2 thawed cubes if using frozen)

Plain Unsweetened Natural Yogurt: 1 cup (beaten and preferably thick)

Water: 4,5 tbsp. (if required)

Method:

1. Mix everything together well. Add a little water if the chutney seems too thick.
2. Chill well before serving. Enjoy with your favorite snacks, rice or and vegetable or meat meal.
3. Can stay good for a day in a refrigerator.

Yields: 1 1/2 cup approx.

That's all folks! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please this Ramadan do remember everyone esp. The Ummah-e-Muslimeen (Muslim Nation) in your Du'as/prayers including me :)

Jazak'Allah Khair! (May Allah reward you)

*Not be duplicated, rewritten or published without permission- Thank you!