Raw Mango Chutney

Name: Raw Mango Chutney
Total time: 600 s
Yield: Serves 5-6 servings
Cuisine: American
Ingredients: 3 raw mangoes; 1/4 cup finely chopped cilantro (about 10 grams); 6-7 mint leaves; 1/2 teaspoon cumin seeds; 1 teaspoon whole coriander seeds; 1 teaspoon jaggery (or brown sugar); 3 green chilies; 2 dried red chilies; 1/4 teaspoon black salt; Salt to taste

Rupa Tiwari @mycookartbook

Rewa (Madhya Pradesh )

During the summer, having something tangy or spicy with your meal makes it even better. Raw mango chutney tastes delicious with dal, rice, roti, or paratha. You can make this chutney once and keep it for two to three days to enjoy with meals, snacks, or bhel—it’s very tasty.

Rupa Tiwari @mycookartbook

Rewa (Madhya Pradesh )

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Ingredients

10 minutes

Serves 5-6 servings

3raw mangoes
1/4 cupfinely chopped cilantro (about 10 grams)
6-7mint leaves
1/2 teaspooncumin seeds
1 teaspoonwhole coriander seeds
1 teaspoonjaggery (or brown sugar)
3green chilies
2dried red chilies
1/4 teaspoonblack salt
Salt to taste

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Steps

10 minutes

1

Wash and peel the mangoes. Cut the mangoes into small pieces. Gather all the other ingredients.
2

Add the chopped mangoes and all other ingredients to a blender jar. Add a little water and blend to a smooth paste.
3

Your tangy raw mango chutney is ready. Serve it with meals, or enjoy with pakoras, bhel, or puri-paratha.
4

Store the chutney in the refrigerator and use within two to three days.