Here’s a yummy raw mango chutney that’s really easy to make and goes well with rice, idli and dosa. A big thanks to Sushma Yechuri for the recipe.
Raw Mango Chutney – Andhra Style
1. Raw Green Mango / pacha manga – 1 cup, peeled and cut into small cubes (Use medium sour mango for this recipe. I used 1 cup frozen mango pieces, deep brand)
Ginger – 1/4 inch piece or to taste, roughly chopped
Kashmiri chilly powder – Around 1 – 1.5 tsp or to taste
Mustard seeds – 1/8 tsp
Roasted fenugreek powder (varutha uluva podichathu) – 1/8 tsp
Jaggery – 1.5 tsp grated or as required to taste
Water – 1 tbsp or as required
Salt – To taste
2. Sesame oil / coconut oil or vegetable oil – 1.5 tsp
3. Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Curry leaves – A few
Hing / kaya podi – 1 pinch
1. Place the mango pieces, ginger, chilly powder, mustard seeds, fenugreek powder and salt in the small jar of a mixie. Grind to a fine paste adding 1 - 2 tbsp water. Transfer to a small bowl.
2. Heat oil in a small pan and splutter mustard seeds. Fry dry red chilies and curry leaves. Add hing, mix well and pour this seasoning over the chutney. Serve with rice /idli.
Recipe Courtesy – Sushma Yechuri