You cannot count an Indian meal as complete without one or two chutneys. There is a lot many varieties of chutneys in India and many of them are made of seasonal fruits. Raw mango chutney is one such tempting chutney. Delicious in taste, this sweet and sour chutney can be served as an accompaniment with any meal and is very easy to make at home.
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- 2 large size Raw Mangoes
- 1 tablespoon Grated Ginger
- ½ teaspoon Kalaunji (Nigella seeds)
- ¼ teaspoon Black Salt
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Roasted Cumin Powder
- Pinch of Hing (Asafetida)
- 2 teaspoon Muskmelon Seeds (Kharbooza beej) (optional)
- 1 cup Sugar
- 1 tablespoon Cooking Oil
Procedure for making Raw Mango Chutney
- Peel the mangoes and slice the pulpy portion into small pieces. You may scrap or grate them too as many people make this chutney from grated mangoes.
- Put a pan on medium heat with oil in it. Add kalaunji to it when hot.
- When kalaunji crackles, add grated ginger, sauté for a minute and add all remaining ingredients except roasted cumin seeds powder.
- Mix well and cover the pan with lid. Let it cook for 10 minutes.
- Open the lid, add muskmelon seeds and roasted cumin seeds powder, mix well and let it cook for another 10 minutes with lid on.
- Open the lid and mix once again. Turn off the heat and let it cool.
- Pour into air tight container and serve according to requirement, this chutney can be stored for a year if refrigerated.
Note: You may use this air tight container to store this chutney.
Preparation Time: 40 minutes
Serves: 2 – 3
- For the best chutney, always select stiff and hard mangoes which when peeled should be white from inside.
- Jaggery may be used in place of sugar.
- Raisins may also be added along with melon seeds in this chutney.