Raw mango and pineapple relish / chutney

Sweet, tangy , spicy and chunky raw mango and Pineapple relish with ginger. I served this as a dip with Jamaican chicken drumsticks. You can  serve this relish as a dip with appetizers or as a side with flavoured rice. Spread it on brown bread or just eat it as such, its delicious !

 

 

Yield : 1 and 1/2 cups of relish

Ingredients

• 1 Cup Raw Mango chopped into small pieces / cubes
• 3 Pineapple slices chopped finely - about 1/2 cup ( I used canned pineapple slices in syrup. You can use fresh pineapple)
• a big pinch of salt
• a pinch of turmeric powder
• 1/3 Cup Jaggery ( Use brown sugar or granulated white sugar if you don't have jaggery. I had tried raw mango relish with granulated sugar and it tastes equally good)

For the tempering

• 1 Teaspoon vegetable oil
• 1/4 Teaspoon mustard seeds
• 1/2 Teaspoon urad dal
• One sprig of curry leaf
• 1/2 Teaspoon finely chopped ginger
• a big pinch of hing / asafoetida
• 2 Green chillies chopped finely

Directions

1. In a large pot add raw mango along with a pinch of salt and a pinch turmeric powder. Add 1/3 cup of water and cook for 10 minutes until the raw mangoes are soft
2. Using the back of the ladle , mash the mango
3. In a separate pot, add jaggery and 1/4 cup water and cook on low flame for 5 minutes until the jaggery melts. Filter the jaggery syrup to remove any impurities
4. Add this jaggery syrup to the cooked mango. Add chopped pineapple along with 1/4 cup of pineapple juice
5. Cook on low flame for 5 minutes until the pachadi reaches the required consistency
6. In a small wok/ frying pan, heat 1 teaspoon oil. When the oil is hot, add mustard seeds. when they splutter, add urad dal and fry until they are light golden
7. Then add curry leaves and fry until they are crispy
8. Add chopped green chillies and ginger and fry for 30 seconds
9. Finally add hing and switch off the flame. Add this tempering to the mango pachadi and give it a nice stir
10. Store in air tight container and refrigerate