Super Quick Raw Mango Relish-Summer Herald

''Ah, summer, what power you have to make us suffer and like it.''Russel Baker

Summers!! 
I am sure all of you have your reasons to like and welcome summers. With its sweltering heat and unbearable humidity, esp in my part of the world, Summers are waited with bated breath for the arrival of the King of fruits-Mangoes!! Summers also bring along beautiful memories of childhood vacations. For us it was an entire month of fun and frolic in the dry heat of Punjab where we would spend countless hours getting scorched in the sun while playing out in the open. 
Summers also bring a big change in our food habits. Our menus are full of light, easy to digest meals with loads of fluids in the form of Lassi, Nimbu paani, Aam pannas etc which act as wonderful coolants. Quick and light meals are preferred to reduce the torture of spending extended time in the kitchen heat. 
A mango tree opposite my mother's house is richly laden with fruits this year. Though raw right now, every day we have loads of these tiny raw mangoes fallen on the ground which have been used to make chutneys. Last weekend when my mum made one of my favorite Luchi and cholar dal, we remembered this super quick and yummy relish which I am happy to share today. 

 Ingredients: For 2-3 servings

• 1 medium sized raw mango 
• 1/2 cup sugar
• salt to taste
• 1/2 tsp red chilli powder(degi lal mirch)
• 1 tsp jeera/cumin powder
• 2 cloves

 Procedure:
Peel and grate the raw mango. 
Mix grated raw mango with sugar and salt and keep aside for 1/2 hour. The mango will leave its water.
Put this mixture (along with the water)in a pan with cloves and cook over medium heat for 5 mins, or till the mango gets cooked and the water evaporates making the relish thick.
If relish is too thick, add a tbsp or two of water.
Add red chilli powder and cumin powder and mix well. 
Adjust salt and sugar to your liking.
Remove from flame and allow to cool. 

Notes: The relish will get thicker as it cools, so adjust the consistency accordingly.
            Cumin powder gives the relish its deep colour and taste, therefore try not to substitute.
            This relish is very quick and goes well with rice and pooris/luchis
             As suggested by one of our readers, Nisah from Singapore, this relish can be also used as an amazing sweet and tangy spread.

 We had this relish with the classic Bengali combination of Luchi and Cholar dal (Maida poori with chana dal)

This is a super quick and super yummy relish and is sure to get over the same day!!

Sending this recipe to Dish name starts with R

Happy Summer Relishing!!

Amrita

Amla ka khata meetha achaar/Indian Gooseberry Relish

Think big thoughts but relish small pleasures. 

H. Jackson Brown, Jr.

Relish!

Relish means to savour or enjoy to the full and is also a spicy, sweet or savoury condiment or appetizer.

In the world of cooking a relish is used to enhance a staple. Having originated in India, relish is now a rage everywhere.

One of the gems of Winters various produce is Amla/Indian Gooseberry.

This wonder fruit is enriched with Vitamin C which is said to be 10 times more than orange. Being a rich source of Vitamin C, minerals and polyphenols, it provides resistance to our bodies to fight several diseases and works as a coolant. It is also believed to have anti-ageing and anti-stress properties.

Amla is used in various preparations from chutney, pickles to murabba. My favorite of all is this preparation which gives a tangy, sweet and sour taste. 

Ingredients:

• 150 gm (6-7) Amla/Indian Gooseberry
• 1 medium size onion, chopped
• 1 medium sized tomato, chopped
• 4-5 green chillies, chopped
• little gur/jaggery(about the size of a lemon)
• 1/4 cup vinegar
• 1 tbsp oil
• 1 tsp kalaunji/onion seeds
• 1 tsp saunf/fennel seeds
• 1/4 tsp haldi/turmeric powder
• salt to taste

Procedure:

Put amla's in a pressure cooker with just a splash of water and cook till 1 whistle. Take them out and let them cool. Remove the seeds and chop them. Keep aside.

Heat oil in a pan and add kalaunji and saunf. Add chopped onion. As it turns pink, add chopped tomato and green chillies. When the tomato gets mashed, add the chopped amla. Add salt and haldi powder. Add vinegar and jaggery. Mix well and add little water(about 1/4 cup) Cook on medium flame for 5-10 mins or till the mixture becomes thick and the water reduces. Adjust the seasoning to your liking.

Enjoy it with hot chappatis and sabji or with rice and dal or better find your own excuse to enjoy this relish. 

Sending this recipe to Bon Vivant #11-Healthy Apetite

Walk Through Memory lane,

Cook like a celebrity chef, New U 2013 and Foodabulous fest event organized by Preeti's Kitchen life

Happy Relishing
Amrita