Summer has its woes – heat, heat and sweat. But, it brings the king of the fruits,
Mangoes to the markets in abundance. Raw Mango Chutney is a raw mango recipe which tastes sweet, sour, tangy, salty and what not. This dish can be served with tiffen items like Idli, dosa, chappathi and also with rice based meals too.
Time to cook: 30 minutes
- Raw Mango: 2 ( 250 grams approximate)
- Salt: a pinch
- Water: 1/3 Cup
- Jaggery ( unrefined sugar ): 75 grams
- Dry Red chilli: 3
- Ginger Slivers: 3 thin ones
- Oil: 1.5 Tablespoon
- Mustard: 0.5 Teaspoon
- Urad dhal: 0.5 Teaspoon
Remove the skin of the raw mangoes and grate them finely. Take one cup finely
scraped mango. Cook it along with the water and salt over low flame for 5 minutes. Then, add the powdered jaggery and cook for another 5 minutes stirring it well. In another frying pan add oil and heat it. Add the mustard, urad dhal, thin ginger slivers and dry red chilli to the oil and wait for the mustard seeds to splutter. Pour it over the cooked mango pulp and cook another 5 minutes over low flame till everything is well mixed and the oil oozes out.
Tips: It can be stored in clean bottles for up to a week in the fridge.