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New Post has been published on http://www.foodrecipes.cc/2014/06/11/green-mango-chutney/

Green Mango Chutney

Green Mango Chutney

It wouldn’t be surprising if you’d seen me talking at length before about how summertime is all about mangoes, all kinds of mangoes: ripe-unripe, Chausa, Himsagar, Alphonse; used in all sorts of dishes in all sorts of ways- well, not literally, you know- be it Dal (lentils), pickles, chutneys, curries, drinks, desserts…the point being, summertime means MANGOES here in Bengal as well as in India. Today, however, I’m going to tell you about a very special thing﹘, that is, green mango chutney if you’re very particular about names﹘ of this very special season of mangoes, which you’ve already come to know. But before I do so, let me tell you that some of us consider this special thing to be indispensable during the summers and frankly, I’m one of those. So, brace yourselves!

Now, to make this special thing, first, you’ll have to find the best unripe or green mangoes from the market. Actually, not necessarily. You can also make it with the mangoes that grow in your garden, which a lot of people who have mangoes growing in their garden happily do, just make sure that the flesh is tight and it’s not plucked too early and it’s fresh. At the stage I’m describing, it should be a perfect, spotless green. After you’ve got the perfect mango, you’d need to take care of a few other things before you can start your operation, which I must tell you right away for your own good. Just make sure you have the following things within hand’s reach (and then you’re ready): turmeric powder, teaspoon fennel seed powder, sugar, dry chilies, mustard oil, salt and water.

Got them? Done. Here’s how to go about the operation: