Authentic Raw Mango Chutney Recipe | Spicy & Tangy
Craving something tangy and spicy? Try this easy Maharashtrian-style Raw Mango Chutney recipe. Perfect as a zesty side dish for meals. Ready in 10 mins!
Ingredients
- Green Chillies: 50g light green, washed, and stems removed
- Garlic: 1 whole bulb peeled
- Raw Mango: ½ sour raw mango peeled and grated
- Oil: 2 teaspoons
- Mustard Seeds: ½ teaspoon
- Cumin Seeds: ½ teaspoon plus a little extra for grinding if you prefer
- Asafoetida Hing: A small pinch
- Curry Leaves: A generous handful roughly chopped
- Onion: 1 medium finely chopped
- Roasted Peanuts: ½ cup coarsely crushed / about 3-4 tablespoons
- Fresh Coriander: ½ cup finely chopped
- Salt: To taste
- Optional: A few fresh mint leaves for extra freshness
Instructions
- Prepare the Chilli-Garlic Paste: In a mixer grinder, add the green chillies and peeled garlic cloves. Pulse them to form a coarse paste. (You can also add half a teaspoon of cumin seeds here if you like.)
- Heat the Oil: Place a pan on the stove over medium heat and add 2 teaspoons of oil. Let it get nice and hot.
- Temper the Spices: Add the mustard seeds and cumin seeds to the hot oil. Once they crackle, add a pinch of asafoetida (hing) and the chopped curry leaves.
- Sauté the Onion: Add the chopped onion to the pan and sauté until it turns light golden and soft.
- Cook the Paste: Lower the flame slightly and add the coarsely ground chilli-garlic paste. Sauté this mixture for about 1 minute until the raw smell disappears.
- Add the Raw Mango: Turn the heat to low. Add the grated raw mango and salt to taste. Mix well and cook for just 1 minute.
- Add the Crunch: Toss in the coarsely crushed roasted peanuts. Mix everything well so the peanuts absorb the flavours.
- Garnish and Serve: Finally, add the freshly chopped coriander leaves (and mint if using). Mix well, turn off the heat, and your tangy Raw Mango Chutney is ready to serve!