During my second pregnancy, I developed this craving for the Gujarati mango chutney called chhundo. The odd thing was that I had never liked it’s taste before, since it was always a little too sweet for me, so I couldn’t understand this sudden yearning for it.
I made this chutney for the first time then – since it is not available anywhere near here – with one of those large Peruvian mangoes (like some of the African varieties now available as well, these are not as sweet as most Indian varieties and in fact even a ripe fruit often retains a sour tinge) I found in Carrefour. The recipe itself is adapted from one I found on the net at the time.
This is definitely not the real McCoy, but nice enough. I like it on a slice of toast, or with puris.
1 firm mango, peeled and diced very fine, or grated
1 whole red chilly broken in two
a couple of sticks of cinnamon
1/4 teaspoon of cumin seeds
1/2 a tablespoon of oil
1/4 teaspoon of turmeric powder
salt and sugar to taste
Heat the oil in a frying pan and add the whole spices. When these start to release their aroma, add the turmeric powder, the mango
and salt. Cook on a medium heat till the mango is quite soft (I sometimes add a little water to help this along) and then if needed break it up with a potato masher. Add some sugar and cook for a few minutes. Check to see if the chutney needs more sugar or salt, then take off the heat and store in a bottle when it has cooled.
This is nice with pakoras too.