The nice and sunny sun decided to go on a vacation for a week from today and the cloudy gloomy weather took its place. I love to look outside the window when the sky is moody, and the bright flowers sing their own song. The best part is I take a break on a day like this for myself. No running around into a monotonous life, just sitting on my couch and lazying around in my own tranquility. I do need a break sometimes to get a kickstart and today is one such day. So for lunch I barely was ready to put this up for lunch with Chapattis/Tortillas. This is comfort food for me. An absolute summer comfort food I adore since childhood.
If you are from India, you know how hot it gets during the peek summers specially at this time. I am from Gujarat and the sun doesn't spare us. Last year I was visiting home in Summers, yes you heard me right. I dared to visit India in summers for my love for Indian Mangoes. If you haven't tasted Indian Mangoes, you are surely missing out on one of the food wonders on Earth. You might think, I am exaggerating, maybe a little, but its true, Indian Mangoes are the best.
The Ancestral History to Eat this Pickle/Chutney In Summers
Its because we get mangoes in this season. Duh! But there is a little more to this, a little more science.
One thing we know is the importance of eating right and eating seasonal. There is a significant connection between the seasonal produce and how it affects our human anatomy. There is no better food for a human anatomy to stay healthy than the food prepared by our ancestors, be it any country or religion around the world. If you read about it , I am sure how everything connects to science and it all just makes sense.
This Chutney/Pickle is made with shredded Green Mangoes and Red Onions. It is a simple chutney prepared with only 5 ingredients. It is highly recommended to consume more red onions in summers as it helps to maintain and sooth body temperatures. Onions produce volatile oils that helps maintain human body temperature and protects the human body from heat stroke and this is scientifically proven. My grandparents used to suggest us to carry a blob of onion in our pockets during summers to keep us safe from heat strokes. And we were served this Keri no Chundo all throughout the summers with all our meals.
Storing the Pickle/Chutney
It is very simple to store this chundo. I suggest when you make it keep it in a bowl and just close it using a plate for couple of hours or a day. It helps the jaggery to mix nicely with the mangoes and onions and tastes even better. Next day, you can transfer this chutney in an air-tight jar, refrigerate it and enjoy it upto a week.
If you are using Jaggery Powder like I did, the chutney will be ready instantly, and you can store it in an air-tight jar, refrigerate it and enjoy.
Using Jaggery Powder really helps accelerating the whole process and fuss free. I will link down the links of Jaggery Powders I have used and liked below the recipe. Do check it out. It has numerous amount of health benefits too.
- 1 Cup Green Mango Shredded. You will need 1 big Green Mango
- 1/3 Cup Red Onion Shredded. You will need 1 small onion approximately.
- 1 Tsp Kashmiri Red Chili Powder
- 1/2 Cup Jaggery
- 1 and 1/2 Tsp Salt
- Shred the Green Mangoes and Red Onions. Place them in a plate or a bowl. Add the Jaggery Powder, Salt and Red Chili Powder on top of it. Mix well.
- Once mixed it should look like in the picture. The water from the onions will be released while mixing thoroughly. Transfer it an airtight jar and enjoy it everyday with all your meals.
Links to Jaggery Powder I use. Check it out. It also works as an healthier option against using refined white sugar for everyday cooking.