Raw Mango Chutney

Sometimes you just need that one smack of flavour, punch or colour to make the whole creation worth it.

That’s what humble chutney has done for years. While continuing to do so, this Indian staple is now talking the centre stage and being preferred over jams,  imported dips and marmalades around the world.
I feel the same with the arrivals of raw mangoes. The first idea of preparation that comes to my mind is the sweet-sour chutney out of them

I am always in search of raw juicy mango with a thick flesh to make the best chutney out of them
You all might agree with me that when there is raw mango chutney in the kitchen, the moms do not have to worry about their fussy kids who dislike veggies. This can be have with paranthas,theplas, and even as a filling between toasts.

Raw mangoes (peeled and grated) – 1kg
Sugar – To taste (I used 400 gms as I needed sweet-sour taste)
Mustard oil – 2 tbsp
Salt, red chilly powder – 1 tsp each
Black salt/kala namak – 1 tsp
Cumin seeds/saabut jeera – 2 tsp
Fennel seeds/saunf – 2 tsp

Melon seeds/kharbooja giri – 3-4 tbsps
Bay leaf/tej patta – 2
Whole red chilly – 1-2

 

1-  Heat mustard oil in a kadhai till smoking point
Add bay leaves and whole red chilly

2-  Add cumin and fennel seeds and let them crackle

3-  Add grated mango pulp and stir for 2 minutes

4-  Add sugar and stir continuously until it dissolves completely

5-  Add salts and red chilly powder

6-  Cook the chutney until it starts leaving the pan. It means the sugar is cooked. Now switch off the flame
Add melon seeds for the crunch

7-  Yummy and mouthwatering raw mango chutney is ready to relish

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