Mangoes, mangoes and more mangoes. It’s the season of mangoes and I want to share maximum recipes of mangoes with you all. When in mango season, we include mangoes right from breakfast to dinner, snacks to drinks to desserts. Pickles, preserves, jams and even dips are made with raw and ripe mangoes. Even the seeds are converted into halwa’s in our place.
Today I’m going with the simplest of recipes. This is a common chutney/dip which is made in every house hold during the mango season. A perfect accompaniment for breakfast lunch or dinner. I love this with hot steaming rice. In olden days, chillies and curry leaves are a common house grown food. You will find this in every house. In our place, Kerala, it was houses with compound and lots of land area where you find gardens in front and vegetable gardens at back of the house. Industrialization, modernism and development have all taken out these pleasures from our land.
Our ancestors who held acres of land for centuries did not manage it wisely which in turn resulted in houses which had little or no land space when it came to our parents and for us it became apartments. I’m a person who loves nature and would love to grow plants and veggies. The only relief is that due to my dad’s effort we all were blessed with a beautiful farm house with loads of mangoes, jack fruits, bananas, different kinds of tropical fruits. Seasonal crops and veggies are also grown here. Every time we visit home town, we spend sometime over there enjoying the nature.
I’m sure most of the granny’s in our family make this chutney. Bird’s eye chillies are the best for this. Since its not available here, I went with the option of Thai green chillies which are very spicy. Shallots add the punch to the chutney and will help in balancing the sourness of the mango. Chilly preference depends on personal preference. The star of the dish is the fresh coconut oil which completely takes the taste of this dish to another level which is so mouth watering and a bliss.
Peel the skin of the mangoes, wash and cut into chunks.
In a grinder add the mangoes, chillies, shallots and curry leaves along with salt.
Grind to a paste which is slightly coarse.
Transfer to a bowl and drizzle coconut oil on top. Enjoy.