Thursday, June 5, 2008

Raw Mango Chutney


2-3 raw mangoes
1tsp red chilli powder
1tsp oil
1/2tsp mustard seeds
1/2 tsp asafoetida (hing)
1 tbsp jagger (add more if the mangoes are too sour)
Salt to taste


1. Pressure cook the raw mangoes to 4 whistle.
2. Once the mangoes are cool remove the pulp and add salt, red cilli powder and jagger to it.
3. Hear oil in a small kadhai. Add mustard seeds to it. Once they crackle add asafoetida to it and put this hot tempering in the raw mango mixture.
4. Mix well and serve with bread like a spread or as a side dish like pickle.

Note: This chutney can be stored in a glass bottle in the refrigerator atleast for a week.
Pressure cook the raw mangoes remove the pulp and store in a glass bottle in the refrigerator will last for a year. You can add tempering, chilli powder, salt and jaggery any time you want to use it. Or add jaggery, a pinch of salt, cardamom powder and saffron strands and water to have a cool drink during the october heat too.... (aam panna)
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