Surmai- Italian style
How to make Khoya

Mango Chutney


  Mango tree

We are well into the mango season.The kitchen counter is covered with rows of alfonsoes awaiting their fate.It is too hot to eat a cereal based breakfast and a bowl of chilled mango cubes is a perfect way to start the day. Since these mangoes have been ripened on the tree they have that especially real flavour. A tang not to be tasted anywhere in the world.
Here is a way of making the mango season last longer:

1 large onion chopped fine
3 " fresh adrak ginger. grated
1 pod of lasun garlic peeled

I kg raw mangoes, grated
5 cups of sugar

1 tsp garam masala
2 tsps red chilli powder
1/2 tsp dalchini cinnamon powder
1 tsp elaichi cardomom powder

3/4 cup vinegar
1 tsp salt

3 tbsp almonds blanched, peeled and sliced
3 tbsp raisins.

Puree the onions, ginger and garlic along with 1 tbsp water. Strain and remove all the juice.
Bring the grated mangoes and sugar to a boil over high heat. Reduce fire and cook for ten minutes.Add the juice of ginger, garlic and onions as well as all the masalas. Cook till the mixture thickens and is almost set. Add the salt and vinegar and continue to cook for a further five minutes.Take off the fire, stir in the almonds and raisins and let it cool.
Bottle in sterilised jars.
Keep for a week before opening. This allows the flavours to combine and develop.

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