The soaring temperature and arrival of mangoes are news makers of my city. Raw or ripe mangoes, they are simply irresistible! It was time to call up to my mum and mother-in-law for mango recipes. And here I got the recipe of this chutney from my mother-in-law. It has typical south-indian touch! Hope you guys enjoy it.
The recipe calls for generous amount of garlic and chilly powder. But I would advice to add them according to your taste. The original recipe is a traditional one which needs mortar and pestle. Ofcourse , I don’t have it and even if I own it, I am pretty lazy to work with that. I have used blender which takes few seconds. It is pretty easy and quick. You can try it on weekend and eat it for rest of week!
2 medium sized raw mangoes ( choose sour ones)
10 garlic cloves
3 green chillies
1 tsp chilly powder (I like spicy, use it according to your taste)
1 tbsp jaggery
11/2 tbsp oil (sunflower or peanut oil)
5-6 garlic cloves
1 tbsp chana dal (yellow split peas)
1 tbsp urad dal (split black gram)
1 tsp mustard seeds
1 tsp cumin seeds
10-15 curry leaves
1/2 tsp hing (asafoetida)
1 red chilly
- Wash the mango and cut in small pieces in any shape.
- First, blend green chillies in blender. Then, in same blender, add raw mango pieces, salt, red chilly powder and jaggery. You need to have only coarse mixture and not smooth one. Use blender carefully till you get coarse mixture. This will take only few seconds.
- For tempering, heat oil. Add garlic, chana dal, urad dal and mix it. Let the dal get fried and garlic go soft. Add mustard seeds, curry leaves, red chilly, cumin seeds and hing (asafoetida). Mix well and add raw mango mixture/chutney into the tempering. Allow it to cook for next 5-6 minutes with occasional stirring. Then put off the heat.
- Serve it with steamed rice and dal or with parathas.
- For storing it in refrigerator, allow it to cool down and you can refrigerate it uptill a week.
The raw mango will need more salt and chilly powder than normal chutneys. Taste it before tempering the chutney