Indian Chutney Recipe

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

You can make and keep it 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 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 seasoning

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 :

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.

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

---

Go to Chutney Recipes page from Mango Chutney page

Go to Vegetarian RecipesHomepage