Summer is the perfect time to enjoy the tangy flavours of raw mango chutney. This makes it the ideal accompaniment to rice, idli, or dosa. Whether you're looking to spice up your lunch or impress your guests with a traditional Indian treat. Tap to read!
Ingredients
Oil, 5-6 Kashmiri red chilli, one tbsp channa dal, half tbsp urad dal, half tsp cumin seeds/jeera, one tsp coriander seeds, one-fourth tsp methi/fenugreek seeds, one cup raw mango, 2-3 cloves garlic, salt, one tsp mustard seeds/rai, few curry leaves, one-fourth tsp turmeric/haldi.
Roast the Spices
Take a kadai and heat the oil. Afterwards, add red chillies, dals, cumin, coriander, and methi. Roast them nicely.
Blend the Chutney
Place the roasted spices to a blender. Then, add raw mango, garlic, and salt. After that, blend them well.
Prepare the Tempering
Take a kadai and heat the oil. Now, add mustard seeds, dried red chilli, and curry leaves. Splutter.
Cook the Chutney
Add turmeric to the prepared mango chutney. After that, saute them for two minutes on low flame.
Serve the Chutney
You can serve the raw mango chutney hot with rice, idli, or dosa for a flavourful and tangy side dish.
Information credits
This recipe is sourced from the food website Hebbers Kitchen, which offers homemade recipes. You can make alterations to this recipe to suit your needs and taste.