Tomorrow being the Tamil (Puttandu) and Malayali (Vishu) New Year, this post seemed most apt!!
And both are equally important for me as I am a Tam married to a Malayali 🙂 – so double celebrations. The day will start by viewing the Vishukani which is a display of fruits, raw vegetables, gold, currency – all those things which you wish for in the next year. Its believed that viewing these items first thing in the morning will ensure prosperity and abundance throughout the year. This Vishukani is set the night before by the eldest family member and is the first thing to be viewed by all family members. Also Vishu is the time for the younger members to receive blessings in the form of cash and kind from elders. So a great time to populate the piggy bank as well! 🙂
The dishes cooked on this day for both Vishu and Puttandu are a mix of all tastes – sweet, salty, umami, bitter and sour. This is indicative of the mixed flavours that life offers and helps us appreciate and prepare for the same.
So in the festive spirit, sharing the recipe of the raw mango chutney we prepare for Puttandu!
- Raw mango – 1 or 2 big mangoes
- Jaggery – can adjust as per the sweetness desired
- Ghee – 1 tbsp for tempering
- Mustard seeds – half tsp
- Dry red chilli – 2-3
- Fresh neem flowers
- Salt to taste
- Peel and shred the raw mango and keep aside
- In a kadai, take the raw mango, add just about enough water to submerge it (not too much) and little salt. Cook on medium flame
- Once the raw mango dissociates and reduces, add the jaggery and cook. The jaggery will melt making the whole mixture slightly runny. This consistency will get adjusted as you cook.
- Once desired consistency is achieved (like chutney), switch off the gas.
- In a small pan, heat ghee, mustard seeds. Once the mustard seeds splutter, add neem flowers and red chillies. Once the neem flowers are brownish in color, add this tempering to the chutney.
Hope you try this and like this as well…
Looking forward to hearing from you!!