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Instant Raw Mango Chutney Recipe

I am a big fan of mango. During my school and college days, I always looked forward to the mango season. I love all types of mangoes. After moving to Singapore, I get mango almost everyday especially Thai and Australian mangoes. Even though I buy those types of mangoes and enjoy them, I still look forward to the Indian mango season. Now coming to the recipe, I have posted kache aam ki chutney, and a simple Mango chutney with coconut, however, when I was in Chennai, I have tasted this version. I loved it. So I decided to give it a try (I never get bored of mango). This one is with dal and it is perfect for idli and dosa or even with hot, steamed rice. I made it a little spicy. My mango is sour so, there was no need of any tamarind. If there is not enough sourness, you can add tamarind. 
Ingredients


Raw mango – 2 cups (Remove skin and cube it)
Bengal gram dal – 2 tablespoon
Red chilies – 3-4 (adjust to your spice level)
Hing / asafoetida – 1/8 teaspoon
coconut – 1/2 cup
Salt to taste
Oil  – 1 teaspoon

For Tempering
Oil – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Curry leaves – 10
Urad dal – 1 teaspoon


Method:

Heat 1 teaspoon oil. Add Bengal gram dal, red chilies and fry till brown color. Add asafoetida (hing) and fry for 10 seconds. 

Add coconut and sliced mango. Fry for 2 minutes.

Switch it off and let it cool down. Grind to little coarse chutney

Heat oil and add ingredients under tempering section & add this to chutney and mix well

Serve it!

 

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