Meethi Khatai - A Delightful Raw Mango Dish

Wash, peel and cut the mangoes in 1 inch cubes with the inner shell intact. Take a heavy bottom pot and put it on low flame. Add oil and when it gets warm put mustard seeds in it.

Once the seeds start to crackle, add fenugreek seeds and hing. Adding them at this time brings out a nice flavour. Also add the whole red chilli. Take the pot off the stove so that the spices don't burn.

They should just get slightly roasted and give a nice aroma. Add the raw mango pieces, salt and turmeric powder. Stir well.

Now add water the mix. Add 1 1/2 cup first. The pieces should be immersed in the water. Stir well and let it cook covered on low heat.

After five minutes check for the tenderness of mango pieces. They should not become mushy but the skin should become slightly soft. Al dente to be precise. Now add the jaggery to it and mix well. Keep the heat to medium-low.

Cook it covered for another ten minutes & check for consistency. It shouldn't be thick. Add one cup of warm water and stir well. There should be enough liquid in the dish. Once the dish cools it will thicken so keep a good liquid margin.

Bring it to boil and turn off the heat. Let it sit for ten minutes on the counter.

Take a little Meethi khatai in a tasting bowl and check for salt and sweetness. You can add more jaggery, salt or red chilli at this time.

The dish should have a slightly sour sweet taste perfectly balanced. Too much sourness or sweetness will kill the flavours.

Your Meethi Khatai is ready to serve.

Serve this delightful dish with hot chapati, paratha, poori or just spoon it in a bowl to relish it just by itself. The tangy sweetness will tickle your taste buds like nothing else.