Raw Mango Chutney Recipe : Often chutney enhances the taste of every food. If you are also fond of eating chutney, then definitely try this recipe once. It is very easy to make chutney, and it gets ready very quickly. In the summer season, fresh curry is easily available in the market. If you also like to eat this type of chutney, then definitely try this recipe once. You can enjoy Assam chutney with anything like paratha, puri, etc. The special thing about this chutney is that you can store it in the fridge for a month, or it does not spoil for many days. To make this chutney, you can use one or two raw mangoes. You can enjoy this chutney with dal, rice, roti, paratha, etc. It adds to the taste of the food.
So let us quickly see what ingredients we need to make raw mango chutney.
Ingredients to make raw mango chutney :
- Raw mango—2 medium-sized (peeled and grated)
- Jaggery—1/2 cup (grated or cut into small pieces)
- Salt—according to taste
- Red chili powder—1/2 tsp
- Roasted cumin powder – 1/2 tsp
- Fennel powder—1/2 tsp (optional)
- Water—1/4 cup
- Oil—1 tsp
- Mustard seeds—1/2 tsp
- Asafoetida—a pinch
Method of Making Raw Mango Chutney
Heat a pan and add oil to it. Add mustard seeds and asafoetida; as soon as they start crackling, add grated mango to it. Fry for 1-2 minutes, then add jaggery and water to it. Now let it cook on medium flame till the jaggery melts and the mango becomes a little soft. Now add salt, red chili powder, roasted cumin seeds, and fennel powder. Mix well and cook on low flame for 5-7 minutes till the chutney thickens. Cool it and fill it in a glass jar or box. Serve it with paratha, puri, dal-rice, or any Indian dish. Can be served with a meal. If you want, you can use only jaggery or sugar instead of sugar. Can be stored in the fridge for 1-2 weeks.