If we talk about chutneys or dips for that matter, every Indian household have some treasured recipes that have been passing down from generations, with a promise that it can take you through various occasions.

A small helping of chutney has that ability to transform an ordinary meal into something desirable. And if you have unexpected guest arrive at the meal time you can stir up a quick fix chutney, which not only help provide support to the existing meal but also the flavors bring a sublime pleasure as well as clarity to the palate, all without putting too much effort.

And then there are also those unforgettable memories of childhood…. raw mango chutney or aamer morobba as we used to call it, rolled inside the triangle paratha would often make for the summer lunch box. Back in days when making jams and jellies at home were far from imagination in that small town of Bihar :) This tangy sweet chutney would somehow replace the need of jam…….

Prompted by an urge to eat a spoonful of this chutney/jam which I hadn’t had in years, gave way to this tangy sweet goodness, but this time with minimal ingredients as it is supposed to be SCD friendly.

Cooking with just a handful of ingredients and minimum effort does sound good but it’s also scary sometimes, as there is nowhere to hide!

But thankfully the ingredients behaved as expected and the result of my first attempt at making this chutney or as I call it, ‘Homemade raw mango jam’ (to make it sound fancier & appealing to the next generation ;) were much gratifying, making another addition in my proud repertoire of SCD recipes.

I’m not bragging :) the smiles at the table say it all!!