23 September, 2017
Nani’s Onion and Raw Mango Chutney
It is great to be in a community & witness how the love for food unites everyone. Good food instantly brings a smile. It’s even better when we have days dedicated to food. While we have seen plenty food days celebrating international cuisines, Rushina Ghildiyal from APB Cook Studio has been curating some very interesting food days to celebrate Indian Cuisine. The constant effort Rushina has taken is commendable. It has made the community come together & celebrate lost old recipes passed down from generations. In the recent past, we celebrated Achaar-Papad Day, Pulao-Biryani Day, Chai Pakoda day & all of them were a great success across digital platforms. Coming up on 24th September is the Chutney Day or as we digital folks would refer it as #ChutneyDay. My first recipe for this is my Nani’s Pyaaz-Ambdi Chutney (Onion Raw Mango Chutney) served with Dodha.
Even though I couldn’t contribute to the earlier days, this time I promised Rushina that I would share two special Chutney recipes. I come from a modern Sindhi family & when it comes to Chutney’s, the generic Coriander-Mint Chutney is a staple in my house. We make coconut chutney to go with our rare south-indian lunches & that is most of it in most modern sindhi households. But there are two very special recipes of Chutney that I have grown up with. I am sharing one of them today which is my Nani’s Pyaaz-Ambdi Chutney (Onion Raw Mango Chutney) served with Dodha.
My Nani stays in a small town in Gujarat & most of my school breaks were spent there as my Nana spoilt us rotten. He made sure we had a gala time while we were there. Those were the blissful days I still cherish the most. Coming back to the recipe, every Thursday my nani visited the temple under our old house there. She made Dodha with Jowar flour or sometimes Rice Flour but this chutney was a staple to go along with the Dodha. Dodha is another sindhi classic dish but for serving along with this chutney, nani often made plain Dodha’s (semi thick roti’s made of jowar flour which are slow roasted on the tawa).
Nani took the Pyaaz-Ambdi Chutney (Onion Raw Mango Chutney) & dodha to the temple as an offering & bought back some of it as prasad. I used to eagerly wait for her to return with her dabba to indulge into it. We still make it the very same way when raw mangoes are available in abundance. But nothing comes to the taste of nani’s chutney. Maybe it’s because of the fond memories attached to it.
When I learnt this recipe from mom recently & clicked this picture, my excited little niece was around & was eager to try out the recipe. The picture too turned out special as it has 4 generations all wrapped in a single frame. It’s after all my Nani’s recipe taught by her daughter, made by her granddaughter & finally devoured by her great granddaughter. Now isn’t that something to smile about!
Here is the recipe of something I grew up with for all you folks to try.
Pyaaz – Ambdi Chutney or Onion & Raw Mango Chutney
1 cup onion, finely chopped
½ cup raw mango, finely chopped
2-3 tbsp coriander, chopped
2-3 green chillies, finely chopped (Depends on spice tolerance)
½ tsp Kashmiri red chilli powder
Salt, to taste
- Mix all the ingredients in a small chutney jar & pulse a few times to make it into a thick coarse texture still having a good bite.
- A motar pestle works great too for this recipe.
- Serve it with Dodha or just as it is with whatever you fancy.