Recipe of the month

Ingredients

• Two ripe mangoes
• 150 gm of jaggery
• A pinch of salt

Seasoning Ingredients

• 1 tsp oil
• ½ tsp mustard seeds
• Two or three dry red chillies
• Two pinches of asafoetida
• A pinch of salt

Directions

• Wash and peel the skin of the mangoes. Cut the mangoes into medium-sized cubes.
• Melt the jaggery in ¼ cup water; strain it to remove impurities.
• Cook the mangoes in a little water until soft and a jam consistency begins to form.
• Boil the filtered jaggery water for a few minutes, and then add the cooked mango with a pinch of salt. Boil on medium heat until it becomes thick and well blended.
• Heat the oil in a pan. Add the mustard seeds, dry red chillies and asafoetida, and then pour it over the mango dish.

 This delicacy is enjoyed with both rice and Indian bread.  It can be stored for a week.  Fried neem flowers are also added to the dish to give it a slightly bitter taste.

The author is an Executive Chef at Hyatt Regency Kathmandu who has 13 years of experience in culinary arts.