Mango Chutney Recipe

Time and servings

Prep time	5 min
Cook time	5 min
Total time	10 min
Serves	1 cup

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Ingredients

• 1 tsp oil
• 5-6 whole kashmiri red chilli (dried)
• 1 tbsp channa dal
• ½ tbsp urad dal
• ½ tsp cumin seeds / jeera
• 1 tsp coriander seeds
• ¼ tsp methi / fenugreek seeds
• 1 cup raw mango (roughly chopped)
• 3 cloves garlic
• salt to taste

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other ingredients:

• 2 tbsp oil
• 1 tsp mustard seeds / rai
• 1 dried kashmiri red chilli (broken)
• few curry leaves
• ¼ tsp turmeric / haldi

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Instructions

1. firstly, in a heavy bottomed kadai heat oil.
2. add in 5-6 red chilli, 1 tbsp channa dal, ½ tbsp urad dal, ½ tsp cumin seeds, 1 tsp coriander seeds and ¼ tsp methi.
3. roast in low flame for 2 minutes or till the spices turn aromatic.
4. transfer to the blender.
5. also add in 1 cup raw mango, 3 cloves garlic and salt to taste.
6. blend to coarse paste without adding any water. keep aside.
7. now heat oil in the same kadai.
8. once the oil is hot, add in 1 tsp mustard seeds, 1 dried red chilli and few curry leaves. allow to splutter.
9. further add prepared mango chutney.
10. also add turmeric and saute well.
11. saute on low flame for 2 minutes.
12. finally, serve raw mango chutney along with rice, idli or dosa.

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Step-by-step

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Video

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Notes

• firstly, use raw and tangy mango for more tasty chutney.
• also, add more chilli if the mangoes are more tangy.
• additionally, if the mangoes are not tangy, then add a piece of tamarind or lemon juice.
• finally, raw mango chutney stays good for atleast 3 days when refrigerated.