Raw Mango Chutney/Loungi

Name: Raw Mango Chutney/Loungi
Cuisine: Indian
Ingredients: 2 Raw mangoes large, washed, wiped clean, peeled and cut into smal wedges; 2 cups Water -; 1 1/2 cups Jaggery - , grated; 1/2 tsp Turmeric powder -; 1 pc Red chilli powder -; For tempering:; 2 tbsps Oil; 1 tbsp Fennel seeds - (saunf)

Garima jaiswal @cook_10017340

Mughalsarai

#RawMango
"Mango chutney recipe, an authentic Indian sweet and sour relish made with green mango".

Garima jaiswal @cook_10017340

Mughalsarai

#RawMango
"Mango chutney recipe, an authentic Indian sweet and sour relish made with green mango".

Saved

Ingredients

2Raw mangoes large, washed, wiped clean, peeled and cut into smal wedges
2 cupsWater -
1 1/2 cupsJaggery - , grated
1/2 tspTurmeric powder -
1 pcRed chilli powder -
For tempering:
2 tbspsOil
1 tbspFennel seeds - (saunf)

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Steps

1

Wash the mangoes, dry and peel them. Chop them into bite sized pieces or wedges. Set aside.
2

Grate the jaggery or pound it into small pieces. Set aside.
3

Heat oil in a heavy bottomed vessel and once hot, and fennul seeds, red chilli and allow to splutter and saute for few secs.
4

Next add the mango pieces and mix. Add turmeric powder and mix. Cook for 2 mts on low medium flame.
5

Add the jaggery and mix well.Add water and place lid. Allow the mangoes to cook till almost done and chunks of mango are visible. This could take about 15-18 mts.
6

Cook without lid for another 10 mts or till the jaggery has completely melted and the sauce is getting thick.Turn off flame and allow to cool. On cooling it will thicken.
7

Once the chutney has cooled, transfer to a sterilized air tight bottle and refrigerate for a few weeks.
8

Serve as a dip, spread.