Mango Ambal
Thin, sweet-sour chutney. Well chilled, it is most welcome on a hot day.
Ingredients
- 4 medium-sized green mangoes, washed and skinned
- 3-4 teaspoons mustard oil
- 2 whole red chilies, broken and deseeded
- 1 teaspoon mustard seeds
- 1 dessertspoonfuls sugar
- ¼ teaspoon salt
- 4 cups water
Utensils
Heavy-bottomed pan
Method
- Cut the mangoes into thin strips. Discard the seeds.
- Heat the oil and add the red chilies.
- After a few seconds, add the mustard seeds. As soon as they stop spluttering, add the mango. Fry lightly for about 5 minutes.
- Add the sugar and salt and continue cooking and stirring il the sugar turns brownish.
- Add the water and bring to boil. Check the taste after a few minutes. Add sugar or a little vinegar, as needed. Reduce heat and simmer a few minutes before taking off the fire.
- Chill well before serving.(Makes about 5 cups)
