Kairi jam

Addiction is never ever a good thing.

But today I guess I will be able to drag you all towards one. But then this one, doesn't burn your heart, doesn't rupture the walls of your innards (is that term used only for four legged ones?!) Or a hole in your pocket, I promise!! This is rather refreshing, rewarding and seasonal eating, which is advisable always and in tend these days. If you notice closely, this is a favored  form of preservation!

What are your memories of green mangoes?? Well, ask any Bengali about theirs and these two veterans always pop up:
1. Aam-dal (lentils cooked with sour green mangoes)
2. Aam-er chatni with kishmish(green mango chutney with raisins).

But I have a deep nostalgic memory about this fruit. My childhood is dotted with memories of fun times with cousins and food. No wonder I have always been a chubby kid! And we would always, always look forward to our post lunch PNPC ( adorable short-form of in house bitching) of sessions, which would also mean some more food. This time fun chakhna kinds!

Thinly sliced raw mangoes mixed with some pungent mustard oil (tad bit), a generous glug of kasundi, some mashed or pounded green chili, salt & to balance it all a pinch of sugar. Keep it to on the window pane to sunbathe for about an hour or two, maybe. That was what made our sessions so juicy, hence is quite high up on my memory radar. Fascinating days!!

Cut to 21st century, when publications and healthcare officials are trying hard to teach us  seasonal eating. Now that they are, since norms of livelihood have changed here's me teaching you all a afun seasonal recipe. Pass it on to them, if you know any. And block them if they voice any opinion about this finger licking life giving addiction!

1. Slice 250 gm onions. I would prefer a bit thick slices rather than thin garnish kinds, for them to be  able to cook for long.
2. Peel and chop up 500 gm green mangoes into thin shards. In case if you find it tiring to chop up, use a grater that give such uneven thin shards.
3. Heat about 1 tbsp olive oil in a pan, and add the onions. Stir and clamp on the lid, cook for about 15- 20 mins on low medium flame till they turn brown, jam-y and caramelized completely .
4. Time to add in the chopped mangoes along with 1/4th cup water, about 1 tsp black peppercorns, lightly crushed + 1 star anise + 1 chopped green chili + 1 tsp chili flakes. Mix it well to combine.
5. Once the mangoes start sweating add in about 170 gm caster sugar & 5 tbsp brown sugar. Mix it well. Clamp on the lid again and now it will cook for about 35-40 mins on it's own. Finish it with juice of a whole lime.
6. It's advisable to peep in once in a while and give it a good stir.
7. Once you have reached the right texture (of your choice), take it off the hob. Cool it in pan and then store it in a sterilized glass bottle.

For my household, a small bunch of 3 people mostly, it stays for max up to 1.5 weeks or sometimes even less. But then for people who believe in indulgence once in a fortnight, they can have it for months.  And as always I have more advice on the above procedure guys. Read up:

A. You do not need to opt for a mix of sugars, i love that ebony color which brown sugar imparts. Or if you do not have a very strong sweet tooth, use only brown sugar.
B. No food coloring has been used, as in the presence of brown it wouldn't work. If you are using caster sugar, and of you fancy that  light green, by all means feel free to use it.
C. It is not advisable to skip the lime juice. I feel that's what brings everything together.
D. In case if your jam turns out to be a bit dry, like it happens with me at times, there is nothing to worry. I warm up spoon fulls of jam with a tad bit water and mix it thoroughly on medium heat. It becomes damn easy to spread on sandwiches or wraps.
E. In case if star anise isn't available chuck it, or use may be half a tsp of whole coriander seeds (lightly crushed). Trust me, it's gonna taste like heaven.

This is a super inexpensive recipe guys.Seasonal was always the norm, now publicized by publications. Take it in any way you fancy, but the flavor is sure to convert you into a fan. Thank m later. Take care. keep up the spirit amigo's.

Chow!