Mango Chutney Raita Food

MANGO RAITA

Steps:

• In a bowl, take 2 cups yogurt (dahi or curd) and 2 tablespoons sugar.
• Mix with a wired whisk or with a spoon till the sugar dissolves.
• The yogurt should look smooth and creamy.
• Then add the chopped mangoes.
• Gently stir the mangoes in the yogurt.
• Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
• Fry the mustard seeds till they crackle.
• Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
• Fry them till dried red chilies change color
• Pour this spiced tadka on the yogurt mixture.
• Stir and mix well.
• If you do not like the mustard seeds or fenugreek seeds to be seen in the Mango Raita, then strain the ghee and discard the seeds. Stir the ghee into the raita mixture.
• Garnish the Mango Raita with coriander leaves.
• For the garnish, you can also use diced mangoes and top it in the center of the Mango Raita as I have done.
• Serve the Mango Raita chilled or at room temperature.

MANGO RAITA

Steps:

• Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
• Stir in Yogurt.
• Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
• Serve.

MANGO CHUTNEY

Steps:

• Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
• In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
• In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

MANGO CHUTNEY

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

CHUNKY CUCUMBER RAITA

Steps:

• Tip the yogurt into a food processor with the mint, coriander and ½ tsp salt, then blitz until smooth. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.

MANGO CHUTNEY

Steps:

• In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
• Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
• Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

ONION & BUTTERNUT BHAJIS WITH ROTIS, MANGO RAITA & MINT SALAD

Steps:

• For the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash.
• Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves - dress with some lemon juice.
• Heat about 5cm of oil in a big wok or deep pan. Add a drop of the batter - when it rises to the surface, bubbling and browning, then the oil is hot enough.
• Add heaped tbsps of the bhaji mixture to the oil, a few at a time, and cook for a few mins, turning occasionally, until evenly browned and crispy - this should take about 5-6 mins. Lift out onto kitchen paper, sprinkle with a little salt and keep warm in a low oven while you cook the rest.
• Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.

MANGO CHUTNEY RAITA

Steps:

• 1. Prepare the mango chutney and the dessert masala. Then, in a food processor or blender, process together the chutney and 1 cup yogurt until smooth.2. Remove to a serving bowl and mix in the remaining yogurt. Add the dessert masala and stir lightly to mix, with parts of it visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.