Raw Mango Chutney

Raw Mango Chutney

A very simple recipe

Visiting mom’s place means making recipes and clicking photos and creating a bank of posts to share with you guys as soon as I come back.

This year other than the recipes which I had planned, due to perfectly timed (by God, not me) rains and wind, we had about 50 kgs of raw ‘desi’ variety of raw mangoes to use up in 2 days before they start rotting, and that’s what we did. We ended up making loads of aam panna, aamras, mango preserve, mango pickle and this mango chutney.

Raw Mango Chutney

Takes less than 15 minutes to cook

The recipe is very simple and requires little work except grating the mangoes which also can be achieved very quickly in a food processor. It is best to let the mango pulp marinate for 2-3 hours with salt and sugar, it lends an amazing flavour and shorten the work further of cooking. If you do not get a chance to marinate then also it is OK to add salt, sugar and all other spices together at the time of cooking.

Raw Mango Chutney

Enjoy with tea andsnacks

As a kid I loved adding this chutney to all my food, from dals, veggies, khichdi to enjoying it with mathri, book and a cuppa.

Raw Mango Chutney

It pleases the kids too

2 kilograms of chutney Conversion Chart Print

Raw Mango Chutney

Ingredients

kilograms of raw mango pulp, grated
1750 grams of sugar
35 grams of salt
35 grams of garam masala (all spice powder)
25 grams of cumin seeds
35 grams of coriander powder
1 teaspoon of asafoetida
25 grams of grams of red chilli powder
75 grams of chuara or dried dates (optional)
25 grams of raisins (optional)
30 grams of muskmelon seeds (optional)

Preparation

1.In a large wok or a suitable pan, add grated mango pulp, salt and sugar. Keep aside for 2-3 hours to marinate.
2.Keep the wok on high flame. Add remaining spices and cook till the mango is tender and starts sticking. You may need to continuously stir it. Add dried fruits and nuts. Cool down completely and store in an air-tight container in refrigerator. It stores well for few weeks.

Notes

My mother’s recipe from the repertoire of family recipe.

I have not added any preservative and simply refrigerated. But if you intend to make a bigger batch and use over a longer period of time, then I suggest adding soda benzoate to preserve.

It is best to let the mango pulp marinate for 2-3 hours with salt and sugar, it lends an amazing flavour and shorten the work further of cooking. If you do not get a chance to marinate then also it is OK to add salt, sugar and all other spices together at the time of cooking.

Raw Mango Chutney

Raw Mango Chutney