Wen time is tight, I normally prepare a simple vegetarian or meat soup for rice. For weekends, it's an elaborate lunch meal. Rice is served with one gravy dish or curries and two or three side dishes. Chutney as mentioned is an add-on rather than a side dish because chutney is eaten in small amount to booze extra flavors for rice and the rest, just a little dip or as a condiment.
I learned to make mango chutney from my mum. This recipe is a hand down from her. I used her recipe as a base and make changes in the ingredients. Cooking for me is not about replicating recipes but stretching my thinking capabilities. I like to mix and match ingredients to come up with a recipe that is different in taste from the previous. Feel free to do the same. Depending on the type of mangoes you use, you probably will have to adjust the amount of sugar and tamarind juice to balance the flavors. Add a small amount of these ingredients, taste and then decide whether you need more of them. Store the balance in the fridge and serve with rice as and when you like to.
2 medium size mangoes - sliced into medium size pieces with the skin on. The seeds can be added too.
I large red onion - chopped
1/2 inch ginger - chopped
1 tsp turmeric powder
1 tsp cumin seeds
1 cinnamon stick - broken
2 tsp plain chili powder
1 tbsp sugar
1 tbsp thick tamarind juice
2-3 sprigs curry leaves
2 tbsp oil
salt for taste
When oil is heated, saute onion and ginger to soften.
Add cumin and cinnamon.
Stir for about 1 min.
Add mangoes and the rest of the ingredients except curry leaves.
Pour in 1/4 cup of water.
Cook till the mangoes are soften, depending on how soft and mushy you prefer.
If you like a mushy type, add more water.
Lastly add curry leaves, stir and remove from heat.