Chutney adds oomph to desi food and is as important to our food as mom is to cooking. Spicy and sweet chutneys enhance mild flavours to majestic, bringing simple goodness to our table like almost nothing else. There are primarily two kinds of chutneys — cooked and fresh. Cooked chutney, as the name suggests, is cooked until the vegetables and fruits thicken, while fresh ones are made by grinding fresh ingredients to a fine paste and served as a delicious accompaniment.

Come this fasting month, and mango season, I decided to prepare a variety of chutneys, and store them in the fridge. Yes, it’s that time of year again when yellows, greens and certain shades of reds are welcome guests at our doorstep, making our life sweet and tangy, and no better time than the month of fasting to savour the unripe mango (kairi) in the taste of chutney. We find ourselves replacing meals and indulging in the sweetness of mangoes, and a delicious variety of chutneys and achaars (pickles) become a merry accompaniment at iftar time.

In ancient India, mango was associated with a commoner’s life, therefore the Hindi word for the king of fruits is aam, meaning ‘common’. When it came time for me to make some mango delights I turned to none other than Abida Auntie. Auntie credits her chutney and achaar recipes to her mother and sister, hence these family recipes are authentic, delicious, aromatic and a perfect side to add oomph to any meal. Make, store and enjoy until the next mango season. Here it is, from my kitchen to yours.

Khatti (tangy) chutney

Raw mangoes (kairi) 2 ½ unripe
Garlic ½ to ¾ cup, freshly grated
Green chillies 5, finely chopped
Vinegar 6 to 8 oz
Oil 2 to 4 oz
Fenugeek seeds 2/3 tbsp
Black onion seeds 2/3 tbsp
Fennel seeds 2/3 tbsp
Red pepper powder 1 tsp
Crushed red pepper 1 tsp
Turmeric powder 1 level tsp
Salt to taste

Method

Peel and deseed mango, grate garlic, mangoes and green chillies in a chopper (separately) and mix; adding vinegar, oil and spices. Mix well. The chutney is ready to be enjoyed. Pour in a jar and store in the fridge. This chutney can be frozen as well.

Meethey (sweet) chutney

Raw Mangoes (Kairi) 2 ½ unripe
Salt 1 ½ tsp
Water ½ cup
Sugar 12 to 14 Oz
Red pepper powder ½ tsp
Grated coconut 2 tbsp
Black pepper powder ¼ tsp
Chopped walnuts ½ cup
Almonds ½ cup, blanched and sliced
Raisins ½ cup
Vinegar ½ cup

Method

In a pan heat water, adding chopped mango slices and salt. Once the mangoes are soft, add sugar and cook for a few minutes. Now add red pepper, black pepper, coconut, vinegar and dry fruit, cook for a few more minutes. Cool; chutney is ready to be served. Pour in a jar and store in fridge.

Mint chutney

Mint 1 bunch
Coriander 1 bunch
Green chilli to taste
Salt to taste
Lemon juice to taste

Method

Grind all the ingredients to a fine paste and enjoy with savoury delights at iftar time.

Meethi imli chutney

Tamarind (imli) 200gm
Jaggery (gurr) 300gm, grated
Cumin ½ to 1 tsp, roasted
Red chilli powder to taste
Salt to taste
Black salt ½ to 1 tsp

Method

Bring five cups of water to boil, add tamarind and cook for 10 minutes. Strain, add all the other ingredients, and cook until the gurr dissolves and chutney thickens. Cool and serve. If chutney becomes thick to taste, add water to reach desired consistency.

Tomato chilli chutney

Dry red Kashmiri chillies 4, soaked in hot water for 30min
Garlic 4 cloves
Tomato 1 large, chopped
Salt and sugar to taste

Method

Soak dry red Kashmiri chillies. Grind into fine paste adding the rest of the ingredients. Add a little water for desired consistency. Enjoy with a side of iftar delights.

Published in Dawn, EOS, May 28th, 2017