Last night, the mangoes I cut for dessert turned out to be too sour. So a few pieces remained uneaten. You must have also faced this situation before. It’s frustrating, isn’t it?
I hate to waste food, so I tried out something new with these mangoes and boiled black chana. The results were amazing and my family loved the tangy sweet-hot-sour taste. See the pic on top.
The recipe is given below along with photos. Do try it out and let me know in the comments box below. I look forward to reading them.
1. First, assemble all the ingredients, Leftover mangoes, boiled black chana, one green chili, one big onion, curry leaves, a lemon (just in case you need to make it sourer, but I didn’t need it).
2. Chop the onions.
3. Scrap out the mango pulp with a knife.
4. Heat 2 tablespoons of oil in a karahi. Add some asafoetida, jeera and mustard seeds. Allow them to splutter. Then add curry leaves, chopped green chili, and onions. Stir. Once onions become pink, add spices ( turmeric powder, Kashmiri Mirch powder, jeera powder, and whole coriander powder as per your preference). Once the oil starts appearing, add mango pulp and keep stirring till all the mango pulp is fully absorbed.
If you wish, you can stop here and use this as chutney like this below.
Or you can continue, as I did, and add some boiled black chana (gram). Stir a little bit and add salt as per your taste. Garnish with curry leaves. Enjoy!