Sweet Mango Chutney

Sweet Mango Chutney

Sweet and spicy mango chutney is  a classic Indian condiment that can be served with flat bread or any spicy dish.It is a aromatic relish made with sweet mangoes. Use mangoes which are just ripe, firm and not yet soft. This can be preserved in air tight jars for several day. Try this,you will surely love it.

Ingredients
Mangoes- 3 large
(firm and just ripe mangoes)
Sugar-1 cup
Salt- 1 tbs
Ginger- 2 inch piece
Garlic- 3 cloves
Vinegar- 1 1/2 cup
Chilly powder- 2 tsp
Chilly flakes- 1/4 tsp
Mustard seed- 1 tsp

Cloves- 3-4

Make a paste of ginger, garlic and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste.

In a heavy bottom pan add sugar and vinegar and simmer for 5-6 minutes till the sugar melts.

Add the ground paste and simmer for another 3-4 minutes before adding the rest of the ingredients.

Continue to cook in low flames for 15 to 20 minutes till the mangoes are soft and the chutney thickens.Remove from heat and allow to cool. Pour into sterilized air tight glass containers and store.

Try this,
Hope you will all enjoy!

Kozhikodan Ayala Mulakittathu

Kozhikodan Ayala Mulakittathu

Today's recipe is a spicy  mackerel curry. Different regions of Kerala have their own version of fish curry and this is north Kerala style fish curry. I usually make fish curry with kudampuli/gambooge. But in this curry tamarind/valanpuli/sambar puli is used. My grandmother who is from Trivandrum also uses tamarind to make fish curry. Try this spicy and tasty fish curry,you will surely love it.

Ingredients
Ayala/Mackerel- 1 kg
( or any fish of your choice)
Pearl onions sliced - 3/4 cup
Tomato-2
Ginger thinly sliced- 2 tbs
Garlic crushed- 2 pods
Turmeric powder- 1/3 tsp
Kashmiri chili powder-2 1/2  tsp
( adjust according to spice tolerance)
Coriander powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Pepper powder- 1/2 tsp
Fennel seed powder- 1/4 tsp
Tamarind- 1 small lemon sized
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil
salt to taste

Clean fish and cut into pieces. Slice pearl onions, ginger and garlic.Soak valanpuli in  half cup of water and set aside.

First add sliced onions, ginger,garlic , curry leaves, tomatoes the spice powders and salt into a pot. Using you hand mash them and combine well. Into this add tamarind pulp and  enough water to cook the fish. Put this on the stove and bring it to a boil. Slide in the fish pieces, cover and cook for 15-20 minutes till gravy thickens and the fish is cooked.
Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add one tsp of sliced pearl onions and curry leaves . When it turns golden brown drizzle over the curry.Serve with rice

Try this
Hope you will all enjoy!