RAW MANGO CHUTNEY

 Raw Mango Chutney is a sweet,  tangy and spicy Indian side dish, that tastes amazingly delicious with plain hot dal-rice /phulkas or parathas. Tangy raw mangoes grounded with perfectly Methi/ Fenugreek Seeds,  some Dry Red Chillis and an extra dash of hing ...... that aroma, that lingering taste ….aah......totally irresistible 😋😋 Here Kashmiri Red Chillies are added only for that fiery red colour. There are so many ways… I make raw mango chutney. I had earlier shared one super easy version of it and today it’s another  version on my blog. The tangy and spicy, raw mango chutney always represents comfort food for me with lots of nostalgic memories associated with it. The days when I am lazy to cook anything just this chutney and I can survive happily on it for all 3 meals. 

I want to make use of the mango season to the fullest and when I listed down the ‘To Try’ recipes this year, I bookmarked this recipe from an old cookbook and finally here is the recipe of the tongue smacking chutney.

When you try the recipe, I am sure you will definitely love to join team raw mango chutney ...🙃🙃 I suggest to use sour mango for making the chutney.  If you want to make a full green coloured chutney, replace red chilli with green chilli. It stays good for 8-10 days under refrigeration, if you want to simplify your work in the kitchen, grind it once in bulk quantity and use it whenever needed.

So are you ready to jot down this tasty Raw Mango Chutney ..... here you go. Raw Mango Chutney Recipe with step by step photos and a Short YouTube video. Also, if you Like my video, please share it and don’t forget to SUBSCRIBE to my channel. 

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/1wI2l1zvGq0?feature=share

INGREDIENTS :

1 big Raw Mango / कच्ची कैरी 

2 tablespoon Dry Coconut

1/2" Ginger

6-7 Garlic Cloves 

8-10 Red Chillies ( based on your preferance )

2-3 Kashmiri Red Chilli ( optional, I added only for the colour )

1 tablespoon Oil

1/2 tablespoon Methi seeds / Fenugreek seeds

1 tablespoon Cumin Seeds 

1 tablespoon Mustard seeds

A pinch Hing / Asafoetida 

1 Sprig Curry Leaves

1 tablespoon Jaggery 

Salt to taste

METHOD :

STEP 1 - Wash, peel and dice raw mango roughly . Keep aside.

STEP 2 - Meanwhile, heat oil in a pan. When the oil is hot, add mustard seeds, cumin seeds and methi seeds 

and let them crackle.

STEP 3 - Add red chillies, coconut and curry leaves and roast on low medium flame for 2-3 minutes.

STEP 4 -  Finally, add a pinch of hing, mix well and roast for 30 seconds.

STEP 5 - Turn off the heat & let it cool completely.

STEP 6 -  Transfer the fried masala, ginger, garlic,  chopped raw mangoes and salt to a mixer/blender. 

STEP 7 - Blend for 30 seconds and then add jaggery and again blend to make a coarse paste. Do not make a fine paste. 

STEP 8 - Taste and if required add some more salt/chilli powder if you want.

STEP 9 - Spicy, sweet and tangy Raw Mango Chutney is ready to relish. 

Enjoy with hot dal- rice / paratha / chapati / phulka etc. Stays good for 8-10 days in the fridge. Store in an air tight container .

NOTES : * Always use Raw and firm mango only. Don't use ripe mango, as it changes the taste of the  Mango Chutney.

* Adjust the quantity of raw mango based on the tanginess of the mango and your preference.

* Also adjust the quantity of jaggery according to your taste.

* For a full green coloured chutney, use green chilli instead of red chilli.

* Don’t skip the big pinch of hing while sauteing masala. This is what enhances the taste.

* Don’t grind the chutney too smooth and also don’t add too much water while grinding.

* Adjust chilli as per spiciness preferred for this Raw Mango Chutney Recipe.

* This chutney stays good for 10 days under refrigeration but use a dry spoon every time.