Raw Mango Chutney is a popular summer accompaniment. It is usually made and stored in the refrigerator for later use. It pairs well with both rice and chapati.
Raw mangoes are sour and mouth watering. One cannot resist eating them. A wide range of dishes can be made with raw mango, but make sure it has a sour taste, to give its zing.
Today, let us make the tasty raw mango chutney. Different states have different versions of the same chutney. The sad part is there is change in the method of preparation from one region to another. The same chutney is made sweeter by adding more jaggery to it in one part of the state, while in the other, they love it tart.
Here is my version of Raw Mango Chutney.
- 2 cup raw mango pieces, skin has to be removed
- 1cup fresh coconut.
- 1/2 tsp of methi seeds
- 2 tsp chillipowder
- 1tsp salt
- 1/2 tsp jaggery
For the seasoning:
- 2tsp oil
- a pinch of asafoetida
- 1/4 tsp of turmeric powder
- a few curry leaves
- Roast the methi seeds and keep aside.
- Roast the chilli powder with a little oil .
- Grind the mango pieces, then add the other ingredients and swirl again. Add seasoning and serve.
Raw Mango Chutney
Raw mango chutney is tasty and tangy and makes a good accompaniment with any meal. It is one of the essentials of summer season.
- 2 cups raw mango pieces
- 1 cup fresh coconut
- 1/2 teaspoon fenugreek
- 2 teaspoon chilly powder
- 1/2 teaspoon jaggery
- 2 teaspoon oil
- 1/2 teaspoon mustard
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- salt to taste
Wash the mango, pat dry. Peel the skin and cut into small pieces.
Take a little oil and roast the mustard seeds.
Roast the chilly powder.
Grind mango pieces. Add other ingredients and grind them together.
Take oil in a pan and make the seasoning. Add the mustard seeds, as it splutters, add asafoetida and turmeric.
Put it over the chutney, mix and use.
- Mango should be tart.
- If you like it sweet, add more jaggery. Different versions of the same chutney are made.
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