This sweet and tangy mango chutney goes well with Chapati, thepla, dal rice and also with poori. This is one chutney I always make when mangoes are in reason. The best mangoes for this preparation are the raw Rajapuri mangoes which are fleshy and tart. If unavailable any other raw mango like Totapuri or Ladva too works equally well. Do ensure that the mango is totally raw as even the slightest hint of ripeness can decrease the shelf life of this chutney.
One large Rajapuri mango weighing around half a kg.
Sugar depending on the tartness of the mango. Here I used about 150 gms.
1/4 tsp turmeric powder
Chilly powder as per preference
1 tsp methi seeds dry roasted and powdered
A kidney bean sized piece of Hing/ asafoetida
1 tbsp sesame oil/ oil of choice
1 tsp mustard seeds.
Wash the raw mango and pat it dry. Peel and then grate it. Add salt, sugar and the turmeric powder to it and keep it aside for ten minutes. The mango releases water. Heat the oil in a pan. Drop in the mustard seeds and after they crackle switch off and add the chilly powder. Immediately add the mango mixture to avoid burning of the chilly powder. Mix well. Turn on heat and after one boil, lower heat to minimum. Add the roasted methi seed powder and continue to cook till you see the mixture coming together. Transfer a spoon of the mixture on a plate. Tilt the plate. If the mixture doesn’t run, the chutney is done. Immediately switch off the gas and allow the chutney to cool thoroughly before bottling. It stays good for a fortnight in the refrigerator.
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