Raw Mango Chutney is prepared with most basic yet palatable ingredients, giving a luscious punch of delight leaving you urging for more. Here the mangoes are lightly spiced with mustard, red chilies and a slight hint of fenugreek.
The Mango Chutney is an authentic dish prepared with fresh raw mangoes. The Chutney was prepared and stored in earthen pots for more shelf life. The Mango Chutney has a shelf life of only two to three days. This particular mango chutney can be prepared with any variety of mangoes. To balance the sour taste of the raw mango, various spices are infused to the dish. Here the jaggery is also added to give the sweetness and enhance the taste to the Mango Chutney. Fenugreek is added for the bitter taste to get the right balance to the dish.
Traditionally Mango Chutney was prepared with the skin and the seed of the mangoes in tact. Though the mango peel created bitterness, it contains several health benefits. Here in the recipe, since the skin was little thick, discarded them and used in the recipe. One cannot imagine the flavour and depth of this Mango Chutney yields.
Some of the raw mango pictures from our mango grove, from where I choose to make this spicy and delicious chutney.
Some of the raw mango pictures from our mango grove, from where I choose to make this spicy and delicious chutney.
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| Ripe Mango Partially eaten by the Bat |
2 Raw mangoes (wash them and wipe them dry)
1 Onions
1/2 tsp. Coriander (dhania) powder
2 to 3 tsp. Chilly powder
1/4th tsp. Turmeric powdeer
1/2 tsp. mustard seeds
a pinch of Asafoetida
1/2 tsp fenugreek (methi) seeds (powdered form)
1 spring of fresh curry leaves
2 to 3 red chilies (de-seed and tear them half)
2 tbsp. grated jaggery
2 tbsp oil
2 cups of water
Salt as needed
Cooking Method:
1. Peel the skin of the raw mangoes and slice it into pieces. Retain the seed too. Slice the onions finely keeping it aside.
2 In a vessel take all the sliced mangoes along with the seed adding salt, turmeric, coriander and chilly powder and allow it to boil with 2 glasses of water until soft. Keep them aside.
3. Once the mangoes goes soft gently mash them with the masher.
4. Heat oil in a heavy bottomed pan, adding mustard seeds. Once the mustard seeds sings its tunes, add asafoetida, fenugreek powder, curry leaves and red chillies. Once all the ingredients entered into the oil add onions, cook them until transparent.
5. Now add the cooked mangoes to the seasoning and cook until the water is evaporated and all the flavours are well combined. Finally just before switching the flame add grated jaggery and mix well. Make sure before switching the flame off the mango chutney gets dry and oil leaves the sides.
6. This tangy, spicy, sweet mango chutney will all its fresh flavours, creates an authentic good taste!
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