Recipe Submitted by : Rajshree’s Culinary

Method :

  • Heat a teaspoon of mustard oil in a pan. Add a pinch each of mustard seeds, aniseed, onion seeds (nigella seeds), carom seeds and fenugreek seeds. Let it crackle.
  • Add ½ cup of raw mango juliennes and cover immediately. Remove the lid after 3-4 minutes.
  • Add a pinch of salt and tumeric each. Mix in ¼ teaspoon of red chili powder. Fry a little.
  • Add grated jaggery to taste and 1/3 cup of water. Cover and simmer for another 3-4 minutes.
  • Serve hot or at room temperature with your meals as a side dish or with savories of your choice.

Handy Tips :

  1. Taste the raw mango before adding in the pan. If the mango is too sour, you’ll need to add more jaggery.
  2. If you do not like jaggery, feel free to use sugar. The dish will taste just as good. Diabetics or weight-watchers can use any sugar substitute in step (4) instead of jaggery.
  3. This chutney will keep good in the refrigerator for 2 days in an air-tight container.
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