Making the best of the season, here's another pachadi made with unripe mangoes. Wonder how this recipe never made way here. However I am happy I got it recorded when Amma made it this time. This is one of those regular dishes she makes during the season.

We mostly mix this with steaming rice with ghee and mix. Nothing can compare to the taste and you will feel elated with the tangy and spicy taste the chutney has. This is also one of those chutneys with longer shelf life and you can make a batch and refrigerate if you want to enjoy the nature's best for a longer period.

Boys started their school after Summer vacation and it was one hectic morning. There are in their third standard and the portions are so much. As expected we ended up doing their summer vacation work in the last day and it was a tiring day. Though all of us were happy that school finally started!

Enjoy this chutney, while I take off!

Mango Chutney

Ingredients Needed:

Mango, roughly chopped - 2 cups
Salt to taste
Turmeric a pinch
Red chili powder - 1 tsp

For tempering

Oil - 2 tsp
Onions - 1 medium
Mustard Seeds 1/2 tsp
Curry leaves handful

How to make chutney

Take the mango, salt, turmeric and red chili powder in a pan with just enough water and bring to boil. Cook till it becomes soft and well cooked.

Allow to cool. Heat a pan with oil, temper with mustard, curry leaves and onions. Once the onions start to turn colour, add the boiled mango, combine everything well.

Simmer and cover with lid and cook for at least 10 - 15 mins, making sure it doesn't get burnt in the bottom and continue cooking till the oil comes out on the sides.

Store in a dry vessel and can be stored for a week when refrigerated.