SWEET & SPICY RAW MANGO CHUTNEY WITH STEP BY STEP PHOTOS | RAW MANGO CHUTNEY RECIPE
tangy and lip smacking chutney/dip that goes well with any snacks, roti/paratha or even as a part of your main meal
About This Recipe
Usually we make green chutney or the regular dhaniya chutney and is a part of our daily meals, sandwich, chaats or any snacks. But during summers, when raw mangoes are in season, this sweet and spicy raw mango chutney is a must try. Also, it gives a little break from usual chutneys/dips and is a great way to incorporate raw mangoes in our diet. If you like to add coriander to your chutney, then we have already shared the recipe for raw mango and coriander chutney.
Step by Step Recipe
- Cut dry red chillies in 2 parts and deseed them. Soak in hot water for about 10-15 minutes. Remove excess water.
- In a mixer/blender jar, combine raw mango cubes, soaked dry red chillies, hing, jaljeera powder, jeera powder, oil and salt and blend without adding water.
- Now add jaggery and blend to make a smooth paste adding 2-3 tablespoon water gradually. First add 1 tablespoon water and blend. Then add water depending on the consistency you want.
- Serve this raw mango coriander chutney with any snacks or starters.
Serving SuggestionsÂ
This chutney tastes best with appetizers like Paneer Tikka, Spinach Cheese Balls or Kurkuri Bhindi. But it can be served with any snacks like Cheese Corn Sandwich, Methi na Muthiya or Crispy Baked Cheese Sticks
You can have a look at our Snacks Recipes
Storage
You can store this sweet and spicy raw mango chutney in an air-tight container in refrigerator for 1 week.
If you are looking for more Chutney / Accompaniments recipes, do have a look at these recipes –
Green Chutney Recipe
Flax Seeds Chutney
Tomato Onion Chutney
Strawberry and Mango Chutney
Fresh Red Chilli Chutney
Recipe Card
Sweet and Spicy Raw Mango Chutney Recipe
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Ingredients (1 cup = 240 ml)
- ½ raw mango peeled and cut into cubes (we have taken ½ portion from a raw mango weighing 250 grams)
- 2 dry red chilies soaked in hot water for 10-15 minutes (adjust chillies to taste)
- pinch of hing / asafoetida
- â…› teaspoon jaljeera powder
- ¼ teaspoon cumin/jeera powder
- 1 teaspoon oil
- salt to taste
- ½ teaspoon jaggery (can adjust the proportion depending on the sourness of mangoes)
- 2-3 tablespoon water
Instructions
- Cut dry red chillies in 2 parts and deseed them. Soak in hot water for about 10-15 minutes. Remove excess water.
- In a mixer/blender jar, combine raw mango cubes, soaked dry red chillies, hing, jaljeera powder, jeera powder, oil and salt and blend without adding water.
- Now add jaggery and blend to make a smooth paste adding 2-3 tablespoon water gradually. First add 1 tablespoon water and blend. Then add water depending on the consistency you want.
Video
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