You know what is the best thing about summer? Mangoes. We call it King of all the fruits in South East Asia. This sweet, golden, fleshy and juicy fruit comes in 400+ varieties. Each of them has a distinctive flavour and aroma. It is an excellent source of potassium, vitamin C and A (and of course yumminess). Pakistan produces THE best mangoes, period. I wish there was something like “mango diet” or “mango detox” or “mango therapy”.
I prefer not to make any trifle or mousse or cake or ice cream with it. Yes, I highly respect the wholesomeness of this fruit. Peel, slice and dice, pick a fork, find a quiet corner ( basically to hide from everyone) and thank Allah for this blessing. Great idea for summer hibernation if you ask me.
Right now there are raw mangoes which are extremely sour. Best for pickles, chutney and tangy summer drinks. I made my first batch of chutney.
ingredients: (yields about 2 1/2 cups)
3 cloves of garlic
1 inch piece of fresh ginger
4 raw mangoes, peeled and thinly sliced
2 1/2 cups sugar
1 medium cinnamon stick
1 tsp cumin seeds
3-4 green cardamom
1/2 tsp salt
2-3 dried whole red chillies ( or 1/2 tsp of red chilli flakes)
4-5 black pepper corns
1 cup white vinegar
Crush garlic and ginger in a pestle and mortar to form a smooth paste. In a medium sized and heavy based non stick pan combine thinly sliced mangoes, ginger and garlic paste, sugar, cinnamon stick,cumin seeds, cloves, cardamom, salt and red chillies. Cover the pot and let it sit overnight; at least 8-9 hours. Due to high content of sugar, the mixture would release a lot of liquid.
Now cook on low heat for 30 minutes. Do not stir; sway the pot after 10 minutes intervals. The mixture would be golden brown and thick. Add vinegar and black pepper corns. Cook for 2-3 minutes. Remove from heat. The chutney will get thicker after cooling down. Once cooled, transfer chutney to a glass container with lid. Store in refrigerator.