Secondly, its a great feeling to ne nominated for Parents Magazine Food Blogs Award 2011. Normally I don't worry much about awards/recognitions etc, but this was from one mag that I've always loved. If you are a young parent & don't subscribe to this magazine - you should. It has very practical tips for young parents, answers that we always want know & dont know where to find. And yess... if you get a chance, click on the logo on the right side of this post to Vote for My Creative Flavors. I would appreciate your love and support. And now its time to share my latest recipe.....
Raw Mangoes are a great ingredient for a hearty Indian meal. You can consume these in any form you can imagine, be it "Mango Powder or Amchoor", be it in form of "Mango Leather or Aam Paapad", or all time great Indian mustard oil based "Mango pickle". My Fvt though is Mango chutney. You can do it a Greenish Tangy combo with Mint & Cilantro or a Pink version with Tomatoes/Onions/Ginger/Garlic. But the most well travelled mango chutney is "Sweet Mango Chutney". I have seen various versions across the globe, esp in the UK where it is very popular in Indian restaurants. Today I will share my mom's version of it, where in I add roasted sunflower seeds in the end to make it crunchy and nutritious. Just make sure you dont intend to store it for real long, if thats the case dont add too many sunflower seeds to start with, this may make it rancid. Though,on it its own chutney will stand well in refrigerated conditions for a couple of months at least. Lets give it a shot...
Raw Green Mangoes: 2
Salt: 1/2 tsp
A dash of Pepper + Garam masala
Sugar: 1 /2cup
Ginger Powder: a pinch
Roasted Sunflower Seeds: few to garnish
Wash and peel the fresh green mangoes.
Finely shred it or grate, as you like.
In a deep pan/wok, add sugar and the grated mangoes.
Let it cover and cook on medium heat for 20-25 minutes till mangoes are tender.
Season with salt, pepper, ginger powder to taste.
Conventionally melon seeds are added to this chutney but to enhance the nutritional value,
I threw a handful of roasted sunflower seeds.
Let it cool and store in preferably dry glass jar with air tight lid.
The mango chutney is ready to be seasoned with roasted sunflower seeds....!
Relish it with freshly a toasted bread or hot paranthas....!
The ooey gooey mango chutney is simply awesome.
So go ahead and give it a try in your kitchen too.
And don't forget to share with me how you did...