Mango Talkari Recipe 55

MANGO TALKARI RECIPE - (5/5)

Steps:

• Before we get to the actual recipe I'd like to point out that there are different variations of making this talkari. Some people pre-boil the mangoes or you can cook it directly in the amchar massala as I'm about to show you. There's also a difference in ways you can finish. You can try to keep the mango pieces whole or in my case, try to get it to melt a bit and form a gooey texture. Wash and cut the stem of the mangoes and get ready to cut into pieces. After you've cut the mango into small slices or pieces, wash and set aside to start cooking. In a heavy bottom pot/pan add the oil and allow to heat. Then toss in the garlic and slices of hot peppers, allow this to cook for a minute or 2 on medium heat. Add the pieces of mango and the amchar massala and stir to coat every piece of mango with the massala. After a couple minutes turn down the heat between medium and low and add the salt and sugar. Cover the pan and allow to cook for about 30-45 minutes. Depending on the type of green mango you used the cooking time will vary, as well as the tartness when you bite into it. Keep this in mind as you taste near the end for salt and sugar... add more accordingly. You're looking for a taste with a combination of the massala, sweetness, tartness and heat from the hot pepper used. Taste it to determine if you need to add more sugar and/or salt. If all you can taste is the massala or a tart taste... you need more sugar and a pinch of salt. BTW, the ideal mango talkari will have a lingering taste of the hot pepper and not be overwhelmed by heat. Unless this is to your liking! * Remember for faster cooking and to avoid having to cut the mango seed.. peel and cube the green mango

MANGO TALKARIE

Steps:

• Wash the mangoes and wipe dry. Cut each mango in half lengthwise. Remove the seed core and papery film on each side. Cut each half into 1/2 inch strips lengthwise.
• Bring 10 cups of water to boil in a large stockpot or saucepan. Add mango, sugar, salt and cook until skin is tender but still firm, about 20 mins. Drain and set aside.
• Heat oil in a dutch oven or heavy bottomed pot over medium flame.
• Add hot pepper, garlic, bandhania and cook until edges are brown.
• Add amchar massala and sugar stir for 2 - 3 mins.
• Add drained mango and salt and cook for 5 minutes-turning continuously.
• Taste for salt and sugar, and add more if required.