An Assamese style mango chutney

Mangoes in the Indian summer are ubiquitous. Mango is not a fruit, but the mermaid of memories and emotions. An avid enthusiast farmer, my grandfather planted numerous trees in our huge backyard at home in Assam and every season bestowed upon them the best fruits or vegetables. We had different varieties of mangoes in our yard. 

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However, unlike other states in India, we don't have a high quality of mangoes, yet we have sufficient local mango varieties to satisfy our taste buds. The different shapes, sizes, and colors of mangoes appeal to both my eyes and my heart. 

In early summer or late spring, the wind takes out small, tender mangoes, and we played with those mangoes with my friends. It transports me home, thinking about how my mom used to make raw chutney with just freshly plucked mint and green chili, adding a hint of salt, and grinding them together. A hearty chutney was ready in a jiffy. In the sultry summer in Assam, when somebody visits you, always offer fresh-cut fruit from the kitchen garden.

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I hardly remember seeing store-bought jam and jelly in our kitchen cabinets or fridge. My mom always made it at home from seasonally available fruits, whether mangoes, pineapples, guavas, or a mix of fruits - you name it.  And the nostalgia of those sun-soaked glass bottles filled with spicy mango pickles - every year, I receive my fair share of a mango pickle bottle, bringing it to my American home all the way from my mom's kitchen in Assam. 

Just the other day I got some mangoes not from my yard but the store and thought to make a very easy chutney which my mom used to make every summer. It goes well with bread, roti, or as a side with rice.

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Here is the recipe:

1. Two medium-sized ripe mangoes ( peeled or cut into small pieces) 
2. 4 tablespoons Jaggery or Sugar
3. 1 tablespoon oil
4. 1 dry red chili
5. A pinch of black cumin seeds; if not available, plain cumin seeds can be used.
6. A hint of salt for flavor (you can omit if you prefer, but for this type of recipe, salt always enhances the taste).
7. A pinch of turmeric

Flame the gas on medium and put a pan. Once it is hot, add 1 tablespoon of oil. Once it gets hot, add the black cumin seeds and red chilies. Once it starts to crackle, add the turmeric and salt. Then add the cut mangoes and stir them for 2/3 minutes. Once it starts to melt, add the jaggery or sugar. I used jaggery as it's very good for digestion and is less processed than regular sugar, and also gives a very rustic touch. Cook it for 5 minutes, and your flavorful mango chutney is ready to serve. 

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