Another very simple comfort food for us during the hot and humid summer is this sweet and sour soupy mango chutney or tok as we call it. My mom used to say that it has medicinal value however, irrespective of that I like it to have it as part of my lunch menu during summer weekends. I Keep it in the fridge and have it ice cold at the end of my meal to get the best out of it. One tup from my grandma, mash one or two pieces of mango to your ‘daal bhat’ or rice and daal and it will make the othewise mandane daal bhat an yummy dish.
- Raw mango – small 2, washed, peeled and sliced
- Salt, turmeric, sugar
- Mustard seed – 1/2 tsp
- Dry red chilli – 1
- White oil – 1 tsp
- Water – 2 cups
Heat oil in a pan. Then tamper it with mustard seed and dry red chilli, broken into half.
When the tampering sizzles, add the sliced mango pieces with a pinch of salt and turmeric. Fry over high heat for a minute.
Then add two cups of water and boil it till the mango is cooked.
Add required amount of sugar to get the sweetish tangy soup and thats it.
Amount of sugar will depend on the sourness of mango, so adjust accordingly. Cool and refrigerate till the meal time and enjoy!!