Time to make mango galka chutney
For Khichri-Mahotsav, at Sri Radha Vallabh temple in Vrindavan a breakfast of piping hot khichri topped with ghee, mango galka, achar, papadam, sautéed vegetables, raita, rabri and kuliya are served to the divine deity.
Sri Radha Vallabh temple in Vrindavan celebrates a month long Khichri-mahotsav in December-January, ending just before the festival of Makar Sankranti. In this Khichri-Mahotsav, a breakfast of piping hot khichri topped with ghee, mango galka, achar, papadam, sautéed vegetables, raita, rabri, kuliya are served to the divine deity. From 5 to 7 am, devotees assemble and sing songs to brighten the chilly winter mornings, while Sri Radha Vallabh feast on the khichri bhog, and the prasadam is available for everyone from the temple kitchen after Sringar arti at 7 am.
Ingredients for mango galka chutney:
- Raw mangoes, peel and cut lengthwise: 1 Kg
- Oil: 1 tsp
- Karela spice mix (coarsely ground mix of saunf, kalunji and methi seeds): 1 tsp
- Jaggery/gur: 600 gm
- Salt, red chilly/pepper powder to taste
- Heat a teaspoon of oil in a heavy-based saucepan/wok,kadhai.
- Add a teaspoon of karela masala (a mix of coarsely ground spices: saunf, methi, kalaunji).
- Add 1 kg unripe mangoes, cut lengthwise. Stir, cover and let simmer on low heat.
- Stir and check to see when the mangoes soften, or are half-cooked. Add 600gm coarsely ground jaggery/gur.
- Keep stirring until the jaggery melts. Add salt and red chilly/pepper powder according to taste. Bring to a boil, stirring continuously.
- Be careful that the jaggery does not stick to the base of the saucepan.
- Cool and store in a dry, air tight container.
This sweet and tangy galka chutney has a long shelf life, and goes well with summer lunches and snacks. Just waiting for the raw mangoes to hit the market to store up on this chutney :-)