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.
Banganapalli Mango is the reigning king amongst mangoes in South India. Though people express loyalty to other varieties such as Alphonso from North India or Malgova from Salem in Tamil Nadu, Banganapalli scores high in terms of size, smooth flesh, and delicate flavour. Banganapalli mango ice cream combines the two most sought after treats in summer – mango and ice cream.