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 TeaspoonIMG_4416

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.IMG_4420
  3. When mustard starts crackling add asafoetida and mango pieces.IMG_4423
  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.IMG_4427
  7. Mix well. Adjust the seasoning.IMG_4429
  8. Transfer chutney to serving bowl or a glass jar.IMG_4432
  9. Serve Sweet & Sour Mango Chutney along with steamed rice and Papad.IMG_4487

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.

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