Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Tangy raw mango chutney, also called red sweet chutney, is an equally delicious alternative to the popular tangy imli (tamarind) chutney that is often used in the preparation of a variety of Indian street food snacks like bhel, dahi wada, papadi chaat, pani puri and many more.
This chutney can be stored for several months in the fridge. In the freezer, it will keep for almost a year.
I hope you try this raw mango chutney and share your feedback.
|Prep time||Cook time||Ready in||Yields|
- 400 grams raw ram kela variety of mangoes or 250 grams of mango pulp (after removing skin and seed)
- 1 cup water
- 250 grams gur (jaggery), mixed in 1 cup water and strained
- 1/2 tsp sendha namak (rock salt)
- 1/2 tsp kala namak (black salt)
- 1 tsp saunth (dry ginger powder)
- 1 tsp kashmiri red chilli powder
- 1 tsp roasted jeera (cumin seed powder)
- 1 tsp saunf (fennel seed powder)
- 5-6 chuhare (dry dates), soaked in hot water for 2 hours deseeded, and sliced into strips
- 20 kishmish (raisins)
- Keep a pan on low heat. Add the chopped mango pulp and water. Stir a few times. Cover with a lid and cook until the mango becomes soft. Transfer to a plate or bowl and let it cool down completely. Blend to a fine puree without adding any water; then strain the pulp to remove the fibres. Set aside.
- Return the mango puree to the same pan. Add the liquid jaggery, raise the heat to medium and mix well.
- Put in the sendha namak, kala namak, saunth, kashmiri red chilli powder, roasted jeera powder and saunf powder. Stir-cook until the spices mix well and the mixture has thickened a little.
- Add the sliced chuhare and raisins. Mix well and cook until the mixture thickens. Stir continuously. Transfer to a bowl and let it cool down completely. Transfer to an airtight jar and store in the fridge or freezer.
© 2022 Rajan Singh Jolly