Raw Green Mango Chutney (Ambuli Chutney)

There is something intriguing about enjoying the season's first produce of Mangoes. Specially my Indian roots remind of the times when mango trees bear flowers during late winter and early spring and leave around a deep redolent wild scent during twilight time. A wait time of few weeks and the trees in every neighborhood bear the most delicious sight one could enjoy - bunches of young raw green mango. If you are lucky and have a kind neighbor, one can also hope for a motley share of season's first Raw Green Mango (Ambuli). Not to forget the riper ones which fetch a sky rocketing price in the local market. And then, finally there is nothing more precious than having the bragging rights to say that you ate the season's first crop of Mangoes which were bought at Rs. 500/- for a dozen.

I got a young green mango and had my heart set out on making some spicy pickle out of it. Just then I remembered my Ma's - Raw Green Mango Chutney also known as Ambuli Chutney, Ambuli implying a raw green mango in Konkani, Tor in Goan Kokani. The one I got was semi-ripe hence my chutney turned yellowish green. The taste was the same - spicy, salty and tangy. If you get a fresh mango which is very young, your chutney will be super tangy with light green hue.

A tiny primer on selecting mangoes for chutney and pickles -
- Do not pick mangoes with reddish green tinge, they are not suitable for pickling. Pick the ones which are plain green.
- The harder the texture of Mango, the better they are suited for pickling and chutney.
- If you are planning on making pickle or chutney, use them soon else they will ripen fast ruining your recipe and plans.
- Do not keep raw green mangoes with rest of the fruits. The gases emanating from rest of the fruits could ripen the young green mango pretty fast.
- If making chutney, peel the mango else your chutney will be bitter.

I am writing this because I learned the hard way round. Considering the expense and labor, its worth to be educated. Thus chutney recipe is fairly simple but a personal favorite of our family. Pairs well with Rotis/ Rice/ Paej.

~ Ambuli Chutney ~
Preparation time: 10 minutes
Processing time: 5 minutes

Ingredients:
Raw Green Mango (Tarni Ambuli/ Tor) [peeled, chopped, seed & fiber removed] - 1 cup
Grated coconut (fresh or frozen) - 1 cup
Garlic pods (jumbo) - 3
Green Chillies - 3
Salt

Contraption needed - Grinder/ Mixer

Method:
Peel the Mango, remove the seed and the tough fiber adhering to the seed. Chop into cubes. Chop the garlic and green chillies. In a mixer, add the grated coconut first and blend to a paste with garlic and green chillies. Add the mangoes later with little water and salt and blend to a chutney like consistency. Adjust salt as per taste.

Note - Refrigerate the chutney and use within 3-4 days. Since coconut is used, the shelf life is limited.

Ginger Chutey (Aalle Chutney)

I am a big Chutney fan especially Ginger Chutney or Alle Chutney; Alle in Konkani is Ginger. I was bored of eating the same chutney's with Red Chilli, just then this was one was thought of. My mom makes this Chutney with Chapathis or Rotis. This one is Mom's simple Ginger Chutney recipe.

For some reasons, I cherish the subtle undertones of Ginger in this chutney. Ginger has lot of curative properties and is excellent for digestive system maintenance. This chutney goes well with Dosa's and Roti's. Quick and easy one, aids in digesting oily, fatty and spicy food as well, so I prefer pairing it with Pakoras/ Bhajiyas as well.

Preparation time + Cooking time: 10-15 minutes

Ingredients:

Grated Coconut (fresh) - 1 1/2 cup

Ginger (finely chopped) - 1" piece

Green Chillies (optional) - 1

Salt - as per taste

Asafoetida - Just a pinch

For seasoning -

Mustard seeds - 1/2 teaspoon

Curry leaves - 4-5

Canola Oil - For frying

Red Chillies (optional) - 1 (cut into half)

Method:

Grind grated coconut, ginger, green chillies and salt together with little water. Mix to blend in the ingredients. Season with the tempering of Mustard seeds, curry leaves and red chillies broken into half, all of these sauted separately in a teaspoon of oil in a heated pan. Pour this seasoning on the chutney, mix well and serve with Dosa.

Suggestion: I prefer less spice at times, so I omitted red chillies and green chillies. Take your pick as per your palate , spice tolerance and taste.

Red Chilli Chutney (Byadgi Mirsaangi Taambdi Chutney)

I always complained to Mom over breakfast on choice of chutney as a kid - White chutney or Red Chutney (White chutney is made of Ginger-Coconut and Red chutney is made of Red chillie-Coconut). Battles were waged over the choice of Chutney and today I smile as any food home made is divine and no arguments over that.

I love Taambdi chutney with any Dosa and love the flavor of chillies which spike up the flavor.

~ Byadgi Mirsaang Tambdi Chutney ~

Cooking time: 10 minutes

Ingredients:

Grated coconut - 1 cup

Red Chillies (roasted in oil - Byadgi + Harekala) - 5-6

Oil - 1/2 teaspoon

Asafoetida - 1/10 teaspoon
Tamarind pulp - 1/2 tsp

Water
Salt

For tempering:

Mustard seeds - 1/2 teaspoon

Oil - 1/2 teaspoon

Curry leaves - 1 sprig

Method:

Roast red chillies in oil. Allow to cool. Grind it with grated coconut and add water, salt, asafoetida as desired. The chutney should not be too runny nor have too much of liquid.

Heat oil in a small pan, add mustard seeds and curry leaves. Pour this tempering mixture and mix the chutney well. Stir well and serve with Dosa.

Note - Avoid the seasoning if you wish to cut the calories.

Beetroot Potato Cutlet - Diana Style

Growing up, Ma made these lovely Cutlets which were inspired by a restaurant which was and still is very close to our hearts. Its Diana Hotel located in the heart of Udupi, a small cosy town near Mangalore. Any visit to Diana would be incomplete without a trip to Diana for their signature dish - Beet-Potato Cutlet. I have some fond memories of dining at this place with my Grandma and Grandpa who are no longer in this world. Every time I visit this place, their memories flash by and my eyes turn misty. So in essence, it is greater part of our family legacy and past that will be cherished always.

This recipe is my Ma's spin inspired the same restaurant. She does not add too many vegetables and keeps it simple, plus its shallow fried so is an healthy option. As a kid, I loved packing these goodies for my school tiffin box. To make life easy, I prepare them way ahead before use. This way they can be easily shallow fried and quickly cooked.

~ Beetroot Potato Cutlet ~
Prep Time: 60 minutes
Cook Time: 15 minutes
Yield: 20 Cutlets

Ingredients:

Potato - 4 (Medium - boiled, peeled and mashed)

Beetroot - 2 (Medium - boiled, peeled and mashed)

For Seasoning -

Green chillies - 3 (chopped finely)

Split Urad Dal - 2 tsp

Mustard seeds - 1 tbsp

Rava (semolina) - 3/4 cup

Salt 

Method:

1. Boil, peel and mash potatoes and beetroot together. Add salt and keep aside. To make things easy, I use a pressure cooker. 

2. In a small frying pan, heat few teaspoons of oil. Season with mustard seeds and once they splutter add Split Urad Dal. Saute till they change a shade or two in color. At this stage add the chopped green chillies. The chillies need to be well sauted to turn crispy. Allow the seasoning to cool.

3. Pour this seasoning and mix well with the mash mixture done earlier. Using a Cutlet mould, make cutlets of uniform shape and refrigerate till use. This helps in binding the mixture and firms their texture.

4. Heat a cast iron pan and dredge the cutlets in Rava. Pat lightly to let go of extra Rava and place on the pan side by side. After a minute, drizzle oil on sides. Keep the flame medium-to-high. Flip them with a turning spatula after 5 minutes. Let the cutlets cook on both sides. There will be a brown crust formed on either sides making the texture crisp. Once done, turn off flame and serve with Ketchup.

Note - Ensure the Cutlets are refrigerated after done. This process keeps them firm and aids binding when dredged in Rava.