Khati-Mithi Aam Ki Sabzi-Sweet-Sour Mango Sabzi

Khati-Mithi Aam Ki Sabzi-Sweet-Sour Mango Sabzi

Summers are so incomplete without mangoes, especially in India where there are so many different varieties. The flavors are so unique to each variety and I absolutely love them.

 

I remember while growing up in India, with beginning of mango season we not only enjoyed eating these delicious fruits but my mother used them in many ways; pickels, jams, chutney, desserts like amarkhand. During our summer holidays, we used to visit my grandparents place and there usually was mango party with all my cousins. I remember sitting with them all together and there were baskets of mango piled up in the kitchen…oh those memories.

 

My mother always used to find innovative ways to enjoy mangoes during summer seasons. The recipe I am sharing today is originally from her, where is cooks ripe mangoes with variety of spices and is my absolute favorite. The best way to enjoy this is with hot paranthas-sweet, sour and slightly subzi with crispy paranthas…yumm.

 

 

Here is my recipe…

 

 

Ingredients:

500g ripe mango pulp, fresh

2-3 tbsp Ghee

1 tsp onion seeds (kalonji)

½ tsp fenugreek seeds

½ fennel seeds

1-2 whole chili

½ tsp chili powder

10-20 g jaggery (according to taste)

¼ tsp. black salt

½ tsp. salt (according to taste) 

 

Note:

If you cannot find fresh mangoes, then canned ones can also be used.

 

Method:

Place a pan on medium heat and add in the ghee. Once ghee is melted and hot, add in the whole chili. Cook it briefly for a minute or two.

 

Add in the onion seeds, fenugreek seeds, chili flakes and fennel seeds. Let them cook on low-medium heat for a minute. Be careful, not to burn the spices.

 

Add in the mango pulp and mix it well. Mix in the salt, black salt and jaggery. Let it simmer on low-medium heat for 5-10 minutes. Add in some water if needed.

 

Season with salt and jaggery, according to your taste.

 

Serve with hot paranthas.

 

 

Preparation:  15 minutes 

Cooking time: 15 minutes

Serves: 4-5 portions

 



Leave a Reply

Your email address will not be published. Required fields are marked *