#Foodventures – Sweet and Spicy Mango Chutney

The word chutney got introduced to the Oxford English Dictionary in the early 2000s but much before that, grandmothers knew how to make a meal better. They knew what to do when leftover food had to be given a new taste. The concept of sweet and spicy mango chutneys was introduced to me by my Nani, my maternal grandmother.

Grated raw mango, simmered over a coal furnace for over eight hours with spices like cardamom bark, pepper balls, star anise and coriander seeds, preserved with lemon, salted and then sweetened with jaggery and a rich dose of raisins and grated dates. The perfect Navratan Mango Chutney was a specialty at our place.

Made every summer and consumed over the year until the season came back to life again next year, this chutney’s versatility is undisputed. Try it out with a crispy layered paratha over breakfast, spread it on a bread slice for a quick bite or just use it with dal-chawal, it adds flavor and taste to a meal. As a kid, I have also got a couple of spoonful in a bowl to just eat when I feel the need for an evening snack. The juicy fruit, when cooked in the spices leaves an unforgettable taste in the mouth. As they say today, you just stop licking the spoon.

Watching Vir’s tête–à–tête with the chef on Alubukhara Dahi Tikki , made me think of how our cuisines are mostly polar. We even ask our guests if they would like to have something sweet or sour. We are tuned to think that sweet and spicy don’t go together. But have you tried a jalebi with a paratha? The plain wheat paratha with the sugar laden jalebi is another #Foodventures and the truth is that you wouldn’t you know what you are missing unless you try.

Everyday food is boring and it becomes more monotonous if there is no adventure. Combining flavors that are opposite and extraordinarily different is a fun way to let go of old and chime in the new.

So, what are you waiting for? Put on your white chef hats and don that apron lying in your closet. Bring out the food connoisseur in you. Experiment, try out combinations of sweet and spicy for two reasons. One, to understand food like never before. Getting into both the art and science of experimenting with food. Two, your experiment could get you closer to your food dream when you get a chance to be in a #Foodventures video with either Vikas Khanna or Vir Sanghvi!

Sounds exciting, isn’t it? Go for it readers and get lucky this festive season.

22 Responses

  1. A.P.Singh says:

    all kinds of chutneys are very much liked in my home..wonderful recipe

  2. Yummy !!! Will have to try ….. 🙂
    Vasantha Vivek recently posted…Feel Your Feelings – #MondayMusingsMy Profile

  3. Julia says:

    I have had chutneys a few times, but now I want to try these again.

  4. richa singh says:

    I have a steady supply of home made chutneys in my refrigerator. It seems the idea of adding zing to life and food never dies on me 😀

  5. Sreesha says:

    I used to have this habit of mixing a sweet (laddoo or jalebi or whatever was there at home) with rice and gravy. It tasted a whole lot better, but everyone used to make fun of me.
    My mother assumed it had something to do with the fact that she gorged on Gujju food a lot when she was pregnant with me; she was in Ahmedabad. Even I am very, very fond of Gujju food, and one of the main reasons is that they add a bit of jaggery to all their gravies.
    Interestingly, on their own, I’m not very fond of sweets 😛
    Sreesha recently posted…Your NamesakeMy Profile

  6. Meena Menon says:

    Did you try making this at home. This just yummmmmmmmmmmm

  7. I’ve always wanted to try out Chilli Chocolate, and Paan Icecream. Looks like I’ve got to take up this #foodventure soon!

    P.S: I’m currently loving the Sweet Lime Pickle. I have it with everything! 😀

  8. Obsessivemom says:

    Sweet and sour come together really well I think and chutneys can really liven up your food. In fact when the husband asks for a chutney it’s his way of indicating that what he has on his plate isn’t interesting enough!

  9. We have a Goan version of this too, Parul, complete with raisins and all. Just the other day I made a spicy bimbli pickle with jaggery to kill the sourness.

    Puri and mango pulp is great combination too!

  10. Hammad Rais says:

    My Nani and Dadi were masters in chutney and pickle making, apart from ruling the kitchen. Just like you said, as soon as spring would knock on our doors every year, preparation of mango chutneys and pickles would go into full swing. Those giant jars used for the preparation were bought back in the 50’s I think and were used till mid 00’s.

  11. Anks says:

    Spicy Mango Chutney sounds yum…. there is a gujrati version called Chhunda which is made from raw mangoes, sugar and spices.. i loved it as a child!

  12. Esha M Dutta says:

    Aah! Your post got me drooling! Chutneys are a family favourite and my mom makes some every time she comes to stay with us…and they are simply the best! So many memories come associated with food, no?! 🙂

  13. Rajiv Bakshi says:

    Parul Mam , come over to Ludhiana , your baggage will be full of chutney , masalas , acchars of all kind . You need a break to visit Punjab once .

  14. Nabanita says:

    Ahh I love chutneys especially the ones my grandmother used to make.. I miss her and her chutneys so much…anyways..as you say these do bring that extra bit of zing to every day cuisine..

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