Summers are always special. Not just for kids but even for us as we all eagerly wait for the ‘King of fruits-mango’ to arrive. That’s the only thing that tempts about summers. As you take a walk down in any market of the city and you will be blessed to be greeted with the fragrance of ‘Aam’. But the first variant to arrive in the market is “totapuri”. Also known by the name of ‘totapari’, ‘kilimuku’ and ‘ginimoothi’ , this one is usually enjoyed raw. A slice with a pinch of salt and chilli powder is surely going to make you strive for more.
You can also relish the sweet sour taste of this ‘Totapuri’ Mango , in the form of chutney whose recipe is given below. I learned it from a friend’s mom and I am glad that I met her. This chutney has turned to be a life savior for me. Whenever I don’t cook anything of my hubby’s choice, I have this to please his eyes and he literally calls it ‘Aunty wali chutney’.
This is a chutney with Oriya origin , so has Panchu Phutana as its main Tempering. Panch Phutana is a whole spice blend used in most parts of eastern India in their cuisine. It means ’five spices’. All of the spices are whole seeds and not grounded at all. It typically consists of Fenugreek seeds (methi dana), Nigella seeds (Kallonji), Cumin seeds (Jeera), Mustard seeds (Rai) and Fennel seeds (Saunf) in equal parts.
So let’s start with the ingredients needed for this mouth watering chutney.
- Cubed Raw totapari – 1
- Semi Grinded Garlic Cloves – 7-8
- Cody leaf (kadi patta) – 10-12 leaves
- Panchu Phutana – 1tbsp
- Dry red chilli – 2
- Sugar – 6-7 tbsp
- Fenugreek Seeds powdered – ½ tbsp
- Cumin seeds powdered – ½ tbsp
- Turmeric powder – ½ tsp
- Red chilli powder as per taste
- Salt as per taste
- Oil – 2tbsp
- Water – 1 cup
- Fresh Grated Coconut (optional) -1 to 2 tbsp
Steps to prepare :
- Heat oil in a pan and add Panchu Phutana along with the dry red chillies.
- Once it splutters, add garlic cloves and Cody leaves for a minute or so.
- Add the cubed mango and stir.
- Sprinkle some salt and turmeric powder. Stir and cover with a lid for 2-3 minutes, stirring in between.
- Once the mango turns mushy or is cooked add sugar and grated coconut and stir well.
- Add red chilli powder, cumin powder and fenugreek powder and mix well.
- Add water and bring it to boil.
- Turn off the gas, cool it before you serve it.
My tip :
To prepare fenugreek seeds powder and cumin powder, dry roast them separately on low flame, till they turn almost black. And make this side-dish on a low flame.
I know this one is for teens and adults but stay hooked, there is another recipe coming up with mangoes for toddlers. But till then, do try this and let me how did it taste for you.