Sweet & Sour Mango Chutney

Sweet & sour mango chutney is prepared with slightly ripen raw mango.There is no need to add any sweetener like jaggery or sugar. Slightly ripe mango’s sweetness gives this chutney a different taste. Mango pieces are cooked in little oil to soften a little. Spices are added to balance the sweet and sour taste. This chutney goes well with steamed Rice,Dosa, Idly,Vada or any Indian bread.  Raw mango can be  wrapped  in a paper napkin  for 2 to 3 days to get perfectly suitable mango for this chutney.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 10 to 12 servings

Ingredients:

1. Raw mango(slightly ripen): 1 Medium sized (Cut into pieces)
2. Oil: 2 Tablespoon
3. Mustard seeds, urad dal, cumin seeds: 1 Tablespoon (for tempering)
4. Curry leaves: 6 to 8
5. Garlic: 5 to 6 Cloves
6. Dried red chilli: 1 (broken)
7. Salt: 1 Teaspoon (according to taste)
8. Red chilli powder: 1 Teaspoon
9. Turmeric: ¼ Teaspoon
10. Asafoetida: A pinch
11. Mustard seeds powder: ½  Teaspoon
12. Fenugreek seeds powder/Methi powder: ¼ Teaspoon

Procedure:

1. Peel raw mango and cut into pieces.
2. Heat 2 tablespoons of oil in a pan and add mustard seeds,cumin seeds, urad dal,finely chopped garlic ,dry red chilli and curry leaves.
3. When mustard starts crackling add asafoetida and mango pieces.
4. Add salt and mix well.
5. Cover the pan with a lid and allow to cook for 5 to 7 minutes on slow flame for mango pieces to become little soft. Switch off the flame.
   

   
6. Add red chilli powder, turmeric, mustard seed powder and fenugreek powder.
7. Mix well. Adjust the seasoning.
8. Transfer chutney to serving bowl or a glass jar.
9. Serve Sweet & Sour Mango Chutney along with steamed rice and Papad.

Note:

1. Chutney can be stored in refrigerator for 15 days.
2. This chutney can also be prepared with raw mango. Just add 1/2 spoon of jaggery or sugar to balance sourness of raw mango.