Raw Mango Chutney
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.
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.
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
|2½||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)|
|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.|
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.