Indian Chutney Recipe

This Mango Chutney is made with raw green sour mangoes. It is a mixture of sour, sweet, bitter and salty taste that is a great combination.

The start of summer brings out the green mangoes in the market. If you have a mango tree in your garden, you can make this chutney in a jiffy. This chutney is the highlight of the summer meals.

You can make and keep this chutney in the fridge and use it when you want. A festival meal or an everyday snack, lunch, dinner, this Indian chutney enhances the taste. The red chilies give a lovely color to this chutney which makes your meal more colorful.

How to make Green Mango Chutney

Ingredients

• Raw Green sour Mango, peeled and grated - 1 cup
• dry(dessicated) coconut - 1/2 cup
• Red Dry chillies - 2-3 or more according to taste
• Fenugreek Seeds - ½ tea spoon
• Mustard Seeds - ½ tea spoon
• Salt - 1/2 teaspoon or to taste
• Jaggery or Sugar - 1 tablespoon

Ingredients for tempering

• Oil - 1 tablespoon.
• Mustard seeds - 1/4 teaspoon
• Cumin seeds - 1/4 teaspoon
• Asafoetida - a pinch

Preparation Method:

1. Roast lightly, Fenugreek and mustard seeds.
2. Mix all the ingredients and grind together to paste(not too fine). Do not add any water. When sour mango is mixed with salt and jaggery, it will release some water.

For Seasoning

1. Heat oil, add 1/4th teaspoon mustard seeds and 1/4th teaspoon cumin seeds. When they stop spluttering, add a pinch of asafetida.
2. Add to chutney. Mix well.

Chutney is ready to serve and eat.

Tips :

1. It is good to eat for 3-4 days if kept outside. You can keep it in the fridge and use it for 2 weeks.
2. Choose mangoes that are a little sour. And also use more or less jaggery accordingly.

You can use this chutney as a sandwich spread. It is is usually served with Indian breads such as Uttappa, Chapati, Poori, Phulka, Dosa, Paratha, Steamed/Plain Rice

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