Delicious Mango Chutney – A Nostalgic Kerala Childhood Recipe

Transport yourself to the nostalgic flavors of my childhood in Kerala, where the arrival of mango season was a much-awaited event. Those long summer days were filled with the joy of plucking fresh mangoes and transforming them into toothsome chutney. The memories of climbing mango trees, plucking the green (raw) mangos, and relishing our homemade chutney still bring a smile to my face.

Ingredients:

• 2 unripe (green) Mangoes
• 1 Green Chilli
• 3 tablespoons Coconut
• 6 Small Onions (or half of a large onion)
• 1 small piece of Ginger (about 1 inch long)
• Salt, to taste
• 3 Curry leaves

Preparation:

Begin by peeling the skin of the mangoes. You’ll need 2 pieces for the chutney. If the mangoes are exceptionally sour, consider using just 1 piece and increasing the amount of coconut. If you’re fortunate to acquire fresh mangoes from your garden or friends’ homes, check if the skin is bitter; if not, you can use the mangoes with the skin. Mango peels are rich in essential vitamins such as A, C, Calcium, Iron, B-6, and Magnesium. If you’ve bought mangoes from a store, it’s advisable to wash and peel them to eliminate any potential pesticides.

In a grinder, combine the mango pieces, green chilli, small onions, ginger, curry leaves, and salt. Grind these ingredients into a paste.

Add the coconut to the grinder and give it a quick blend. Make sure not to grind the coconut too finely; a slightly coarser texture enhances the taste of the chutney. For an even more exceptional taste, consider grinding the ingredients on a stone.

The enticing aroma and flavor of this mango chutney evoke the essence of Kerala summers. Its tangy and spicy profile, combined with the subtle sweetness of coconut, creates a symphony of flavors that’s simply irresistible. Whether enjoyed with piping hot rice or as a condiment to complement your favorite dishes, this chutney is a delightful reminder of the simple pleasures that define childhood memories.

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