Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Serve this pickle-flavoured raw mango chutney with roti or paratha.
You can also use this chutney as part of a masala mixture when preparing pickle flavoured stuffed karela, baingan, tinda and bell pepper curries. Try it and share your feedback.
|Prep time||Cook time||Ready in||Yields|
- 1/2 kg kache aam (raw mango)
- 3/4 cup sarson ka tel (mustard oil)
- 1/4 tsp asafoetida (heeng powder)
- 2 tbsp rai (mustard powder)
- 2 tbsp coarsely ground saunf (fennel seeds)
- 1 tsp coarsely ground methi dana (fenugreek seeds)
- 2 tsp deghi red chilli powder
- 1 tsp roasted jeera (cumin seed powder)
- 1 tsp turmeric powder
- 2 1/2 tbsp salt
- 2 1/2 tbsp safed sirka (white vinegar)
- Wash and peel the mangoes; then chop them in small pieces. Set aside.
- Keep a pan on medium heat. Put in 1 to 2 tbsp oil and let it heat up and smoke for a few seconds to remove its biting aroma.
- Add the mango to the pan and mix well. Cook until the fruit becomes soft mashing them as well. When done, transfer the mango to a bowl and allow it to cool down completely. Then blend to a fine puree without adding any water.
- In the same pan, heat the remaining oil until it smokes as done earlier.
- Reduce the heat to low and put in the heeng, mustard powder, ground fennel seeds, fenugreek seeds, deghi red chilli powder, roasted jeera, turmeric powder and 1 tbsp salt. Mix well and stir-roast the spices for 2-3 minutes.
- Add in the mango puree and stir until it combines well with the masala (spices). Taste the mixture and add oil and other spices if/as needed. Cook for 1 minute.
- Remove from the heat and add the vinegar. Mix well and then transfer to a bowl.
- Mango chutney pickle is ready. Let it cool down completely before transferring it to an airtight container. Store it in the fridge.
© 2022 Rajan Singh Jolly