Perhaps Mango, Avarekaalu seasons are most awaited fruit/veggie seasons every year in my house. From tangy raw mangoes to sweet ripe mangoes we love all of them . Wide array of dishes cooked using them are just lip smacking. In case, you get hold of some good raw mangoes in season and you would like to preserve it to make some of your favorite dishes, check out my post on preserving raw mango on Cooking Station. The grated mango you see in the picture here is a year old..
I use them whenever I feel like eating mango rice, chutney etc. Ofcourse nothing can beat freshly grated raw mangoes though...
Raw Mango Chutney :
Grated Raw Mango : 2 cups (1 cup=100ml)
Dry Red Chillies : 5 (adjust them according to your taste)
Mustard Seeds : 1tsp
Menthe/Fenugreek Seeds : 1/4 tsp
Turmeric : 1 big pinch
Jaggery : 4 tbsp (add more if required)
Oil, mustard, Asafoetida and curry leaves for seasoning
1.In a drop of oil fry dry red chillies, mustard and fenugreek separately.
2.Take all ingredients (except the seasoning ingredients) in a blender/mixer grinder and blend to a smooth paste
3.Taste the chutney, adjust the flavors using salt or jaggery.
4.Heat half tablespoon of oil in a pan pop mustard, add asafoetida and curry leaves. Reduce flame, and scoop out chutney to this seasoning mix.
5.Continue to fry it for 2-3 mins. Remove the pan from heat and keep it aside. Let it cool
6.You can store this chutney in a airtight container in refrigerator for 2-3 weeks.
Raw Mango Chutney goes to Ramya of Mane Adige for her Chutney/Dip event..