Raw Mango Chutney is first thing that I make when summers arrive. Belonging to a family of achar-chutney lovers, I can’t be short of these accompaniments. The blending flavors of Saunf, red chilies, sugar makes this Green Mango Chutney a treat in itself and trust me, this tangy dip will be your family favorite too! A combo of parantha and Aam ki Launji is awesome!! Practically, all my life I had standard breakfast of Namak Ajwain paratha. I have made the chutney by grating the raw mango. A few prefer it in chopped version. The flavor is almost the same, it depends more on your preference. Find More Indian Chutneys: Cilantro Mint Chutney, Indian Onion Chutney, Tomato Dosa Chutney, Beet Yogurt Dip.
Why Would You Love This Recipe?
Vegan and Gluten Free A great dip for fussy eaters Rich in Vitamin C, calcium and magnesium Savory, sweet and spicy flavors all blended in one mango dip Scalable Recipe Can be made in Jaggery or sugar The Perfect Raw Mango Chutney Ever!
Ingredients
Raw Mango: I have used green raw mango and grated it to have a thick puree. You may gently chop it into chunks as well. Sugar: The amount of sugar depends on the quality of raw mango. For crunchy raw mango, the sugar would have to be added more as it would be very tangy. Fennel Seeds: The flavor of fennel adds the depth to this green mango chutney. I have added both the whole fennel seeds and powdered one as I love its flavor. Spices and Salt: Red Chili powder, Turmeric powder, Coriander Powder, Garm Masala and Fennel seeds powder are the main Indian spices that help you create a perfect spicy aam ki launji. Mustard oil: Helps preserve any achar or chutney. If you don’t like mustard oil, you may use sesame oil or coconut oil.
Variations
Aam Panna: Aam Panna is popular Summer Indian Drink that keeps you cool in the peak summers. Made with green raw mango, it is my childhood favorite drink. The tangy, sweet and savory combination is something I have always devoured. Try Raw Chutney: For making a chutney that is not cooked and is raw, you may use raw mango, coriander leaves, Pudina leaves, Onion, green chilies, salt and spices and grind everything to make a smooth paste. You may try my popular Dhaniya Ambi Chutney.
Expert Tips
Don’t add spices in very hot oil or they would burn. Add spices when the oil has cooled off a bit. Let the raw mango cook for longer if you like soft chutney. It will gradually blend like a one big lump. Sugar when added leaves water. Let that extra water be boiled off and then close the flame. The chutney becomes slightly thicker once sugar is absorbed by the mangoes.
How to make Raw Mango Chutney - Detailed Recipe
- Heat mustard oil in Heavy bottomed Kadai / wok. Let it turn from dark yellow to transparent yellow. It will release a bit smoke and there is nothing to worry about it. Let it cool off to warm temperature and then add spices and salt. Add the grated raw mango. Let it cook with lid for about 2-3 min on slow flame. Add sugar. It will leave water. Let the mango absorb sugar gradually on simmer and let the water dried out. The chutney thickens up after cooling off.
- The Raw Mango Chutney is ready! Team it with Puri or Paratha! Stories From Kitchen Being a rich source of Vitamin C, calcium and magnesium, raw mango is a healthy choice. Its rich in Niacin which helps in maintaining heart health too. A recipe that meets both taste and health is always my preferred one. Some believe that achars and chutneys are not healthy. I beg to differ. I was never a fan of coriander leaves and avoided them. Knowing that its nutrient-rich, finally I decided to have it in small portions. So, I avoid leaf but I can now have it in the form of chutney. Enjoy while eating food and lets not make it a forbidden fruit to munch more on unhealthy snacks!! You may also like
Cucumber Radish Salad Amla Murabba Recipe- Indian Gooseberry Jam Makhana Chaat Recipe Sweet Potato Chaat (Shakarkandi Chaat) Easy Vegan Latkes (Potato Pancakes)- Gluten Free! Spiced Walnuts Recipe
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
