A Step by Step Recipe – Mouthwatering Mango-Garlic Chutney

With the piercing sourness of raw mango, summer gazes down upon us. It is a chutney but much more than an amazing blend of taste that lends itself to various cuisines while providing a cool repose for the scorching summer sun. Super simple and can be stored for all those days of summer.

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This chutney explodes flavors with every bite, fresh raw mango and a combination of spices. Mangoes tangy, earthy touch of garlic with hints of heat from the red chilies makes this an exciting attack of the palate. Mustard seeds and cumin add other levels, while a little touch of jaggery veils the sharpness just enough sugary level, giving it touches.

Ingredients:

2 medium-sized raw mangoes (peeled and chopped)

5-6 garlic cloves (peeled)

2-3 dried red chilies (adjust according to your taste)

1 teaspoon cumin

1/2 teaspoon mustard seeds

1 tablespoon jaggery or sugar (optional, for sweetening)

Salt to taste.

1 tablespoon oil (most preferably mustard oil for the taste).

1/4 teaspoon turmeric powder.

1/2 teaspoon red chili powder (adjust according to your taste).

1/4 teaspoon asafoetida (hing).

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Stepwise Instructions:

1. Preparation of Mangoes: Begin by peeling and chopping the raw mango into small pieces that can be easily chewed. You need to choose those that are tangy and firm, as this tanginess brings vibrant flavor in chutney.

2. Sauteing Mangoes with Garlic: Heat 1 tablespoon of oil in a pan. Add chopped mangoes and sauté for around 4-to -5 minutes or until the mangoes are tender. Add in reserved ingredients: garlic cloves-, dried red chilies, cumin seeds, mustard seeds, turmeric, red chili powder, and asafoetida. Stir everything well and cook for an additional 2-3 minutes to allow spices to bloom.

3. Blend Chutney: Once cool enough pour everything into a blender, adding salt and jaggery or sugar if using. Blend as desired-chunky or smooth-this is up to you.

4. Taste and Adjust: Taste the chutney to see if the balance is just right. More tangy? Add a little lemon juice. Add more jaggery if you want it sweeter. Add water for a thinner consistency.

5. Serve and Enjoy: This tangy and garlicky chutney, when accompanied by meals, would work great as the dipping sauce for crispy snacks, or wonderful with warm rice, parathas

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Pro Chutney Tips:

Change the Spice Level: Decrease or increase the number of dried red chilies to depending on how hot you want it to be. Storage: This chutney will keep about a week in the refrigerator in an airtight container. For something to invigorate the flavors, herbs like garam masala and mint should be added.

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Next time you feel like imparting a flavor that is sour, spicy, and savory, reach out for this Tangy Raw Mango and Garlic Chutney, and your taste buds shall bless you profusely.