I come from Gujju-land and yet I have a few acquired tastes for authentic Gujarati foods. The one thing that took me forever to get accustomed to was raw mango. I never understood what the big deal was – save for the occasional pickle with aloo paratha, which again is not Gujarati. But yesterday, a stroll around the groceries (yes, I go there for fun!), I saw them and felt I had to use them.
Our Gujarati cookbooks offer a variety of delectable recipes, each one more unique than the other. Today, I’m rebelling a slight bit away from the traditional (because it’s what I do best) with a more westernised flavouring, and ingredients that are easily available in our generation’s kitchen – because I’m very practical.
And I pair this Indian concoction with a very salty Amul cheese, lettuce, onions and a good drizzle of extra virgin olive oil – as an effort to recreate a gorgeous sandwich I was addicted to in my days in Boston at a dessert bar called Finale.
This is simplicity at it’s best, with limited ingredients, which allows the chutney to take centre stage and let the flavours work it’s magic.
- 1 cup Raw mango, finely diced or grated
- 2 tsp Ginger, grated
- 1/4 cup Onions
- 2 tsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Turmeric
- 1 tsp Red chilli flakes
- 1 Bay leaf
- 1/2 tsp Salt
- 3 tbsp Sugar
- 1/4 cup Water
- 1 tbsp apple cider vinegar
- For sandwich:
- 4 Bread slices
- 4 pieces Lettuce
- 1/2 cup Amul cheese, grated
- 6 Sliced onions
- Extra virgin olive oil
- Heat the oil in a non-stick small pot. Then add the mustard seeds.
- Once the mustard seeds start to pop, add ginger, onions, turmeric, and bay leaf.
- Sauté them for around 5 minutes.
- Then add the diced mangos, red chilli flakes, sugar and salt.
- Sauté for another 5 minutes, or until the mangos are well coated with the seasonings.
- Then add the water and apple cider vinegar and let the chutney simmer in the liquid for another 15-20 minutes.
- Remove from heat and gently squish down with the back of fork.
- Let the chutney cool completely before using.
- Layer a generous spread of the mango chutney on one slice of bread. Pile it up with lettuce cheese and onions. Drizzle a good amount of extra virgin olive oil.
- Fasten with the other slice of bread.
- Slice into half, enjoy!