Raw Mango Chutney ( மாங்காய் பச்சடி )

Raw Mango Chutney ( மாங்காய் பச்சடி )

Ingredients:

Raw Mango - 1 cup ( thin sliced)
Jaggery  - 1/4 cup ( powdered)
Turmeric powder  - 1/4 tsp
Chilli powder  - 1 tsp
Dry chilli  - 1
Mustard seeds  - 1 tsp
Asafoetida  - 1/4
Curry leaves  - 1 spring
Salt to taste
Sesame oil  - 1 tsp
Neem flowers  - 4 or 5 (optional)

Steps:

Wash and peel the Mango.
Slice it into thin strips. Need not be of uniform thickness or size.
Heat oil in a pan. Add mustard seeds, as it splatters, add asafoetida followed by curry leaves and dry chilli.
Saute for a few seconds. Add the mango slices.
Add turmeric and chilli powder. Add fresh neem flowers or the dried ones.Mix well. Allow it to cook.
If needed add a few tsp of water.
In a separate pan boil the powdered jaggery with 1/4 cup of water. Once all jaggery has melted, strain to remove impurities. This may take 1 or 2 min.
Add the jaggery mixture to the mango and continue cooking for 3 to 4 min. The mango slices will be soft cooked with jaggery
Add salt to taste.
This sweet and sour Mango Chutney is awesome with hot rice or can be eaten with dosai or chapathi as well.

My Notes:

Sour Mango is chosen for this dish. It will be balanced with jaggery and chilli powder.
I have used 1/4 of jaggery, if preferred, can increase the quantity slightly.

For Tamil New Year feast, this delight is a must. During which neem flowers are added in the recipe. Fresh flowers are easy to get during this season. When preparing for a gathering or other times, neem may not be added.

I have used dried flowers, as I couldn't get fresh this time in Singapore.