While making the accras I was considering which dip I would prefer to eat it with. Immediately, mango chutney came to mind. But I soon disappointed myself. There was no mango chutney already prepared and stored in the fridge, and there was no green mango anywhere. That, I call bad planning! So, instead I had to opt for the tomato ketchup, the next best thing.
However, good luck striked, I got a few long mangoes and now I have mango chutney in my fridge for you all to see. Mango chutney is a popular dip used for pholourie, baiganee, and a whole lot of Indian delicacies and other foods. I enjoy eating mango chutney with pelau; the hot sour taste really works up your taste buds.
This dip is very easy to make (provided that you have mango and chadon beni in your backyard). The mango must be almost ripe, but still a bit green – “half ripe” we say. It is blended in water with chadon beni, hot pepper and other seasonings to make a thick paste. This dish is what makes many of the Indian delicacies, especially phulowrie, tastes extra special. It’s only competition, in my opinion, is tambran (tamarind) sauce, but of course there is coconut chutney and chadon beni chutney fighting for a close third. Or is it that there is a tie for second place between the rest? Anyhow, my taste changes from time to time depending on availability of the fruits!
Here is Mango Chutney. (Please note that this recipe yields about 4 cups of mango chutney. You can adjust the amount you need).
4 mangos (preferably long mango)
1 hot pepper
7 cloves garlic
1 bundle Chadon beni
salt to taste
wash and peel the green mango.
Coarsely grate the mango. Set aside.
Prepare the rest of the ingredients:
Cut up the garlic, chadon beni…
… and pepper
Place all the ingredients in a blender and puree.
Place in containers and refrigerate or freeze.
Well that’s it for another post. Coming up next, we’ll do a little baking. Bye!