Chennai summer – which begins in March 🙂 – is still roasting us, but that also means that mangoes are available in plenty. This year also I received mangoes from my neighbours. I was looking for new recipes as I had exhausted my family recipes. I found this interesting recipe for mango chutney in the 1,000 Indian Recipe Cookbook. I was fascinated by the use of onion seeds (kalonji in Hindi) – we don’t use these in Tamil Nadu. When I first tried out this recipe, I found that the flavour of cumin and onion seeds dominated the chutney so much that we could eat it only with curd rice. I have reduced the amounts by half to one-eighth to suit our palate. Though the chutney is spicy, the amount of sugar used masks the strong spicy flavour. This chutney is ideally suited as an accompaniment to Chicken Biriyani, Tomato Biriyani, and Turkey Biriyani.
In Tamil Nadu we use the term ‘thokku’ to refer to chutneys fried in oil and made of either vegetables or fish. This particular recipe was given to me by my friend Jacintha whose family returned to India from Burma in the ’70s. Her mother, Mrs. Vimala Joseph, is a talented cook and this recipe is from her. I have standardised the quantities and the procedure from the rough sketch given by her daughter.