raw mango making tips : Fresh mangoes are easily available in the summer season. In such a situation, if you have not made the sweet and sour chutney of sour curry, then what should you make? Keep this in mind, we have brought for you such a sweet and sour chutney recipe which you can easily eat with any puri or parantha. Chutney doubles the taste of every food. If you also want to enjoy the taste of such food, then definitely try this recipe once. It is very easy to make. It is prepared with very few ingredients. Also, it takes 15 to 20 minutes to make it .
Ingredients for making raw mango chutney :
Raw mangoes 1 kg Salt 100 grams
Turmeric powder 2 tablespoons
Fennel seeds (coarsely ground) 2 tablespoons
Fenugreek seeds (roasted and coarsely ground) 2 tablespoons
Nigella seeds 1 tablespoon
Red chili powder 3 tablespoons (according to taste)
Mustard oil 300–400 ml (heated and cooled)
Asafoetida 1/2 tsp
Method of making raw mango chutney :
Wash raw mango and wipe it with a clean cloth. Cut it into small pieces and remove the seeds. Add salt and turmeric to the chopped mango and mix well and keep it in the sun for a day so that its water dries up. Lightly roast fenugreek and fennel in a pan and grind it coarsely. Now add nigella seeds, asafoetida, red chili powder and mix well. Add all these dry spices to the dried mango pieces. Pour cooled mustard oil on top and mix well. Fill the pickle in a glass jar and keep it in the sun for 3-4 days. Stir it up and down with a spoon once every day so that the spices mix well. Always take out the pickle with a dry and clean spoon. If kept properly, it can last up to 6 months. This pickle can be served with parathas, puri, khichdi, Serve with dal-rice or any Indian meal.