This is a superb Indian condiment that goes well with all kinds of Indian meals. It is made with raw green mangoes, Indian five spices or known as panch phoron, some powdered spices, salt and jaggery or sugar. The one I make is a bit syrupy and we love it that way. My mom usually makes a drier version of this by cooking it until the water evaporates to pack in lunch boxes or for our trips or for work lunch.
This is tangy, sweet, and spicy instant chutney Usually most of the Indian households have a few chutneys and pickles stored in their kitchen shelves. We feel our meal incomplete without these accompaniments. Though pickles take days to mature and to be ready to use, chutneys are instant and quick to make. This is one thing which I make too frequently during the raw mango season.
I love this with my parathas and the husband enjoys it, with even a simple dal chawal or humble khichdi.
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- 2 Pcs Green raw mangoes
- 2 Tbsp Oil
- 1/4 Tsp Asafoetida
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Mustard seeds
- 1/4 Tsp Fenugreek seeds
- 1/2 Tsp Nigella seeds
- 1/2 Tsp Fennel seeds
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1/2 Tsp Garam masala
- Salt to taste
- 1/3 Cup Jaggery powder or grated jaggery or sugar
- 3/4 Cup Water
- Wash and peel the raw mangoes. ( I sometimes cook it with peel on). Cut them into cubes or slices.
- Heat oil in a pan and add asafoetida and seed spices. Let them sizzle for approx 30-40 seconds.
- Add the cut raw mango pieces and let it cook on medium low flame for 2-3 mins.
- Add salt, turmeric powder, and red chilli powder. Mix well and let it cook for a minute.
- Add water, cover and cook it until the mangoes lets soft. Takes about 6-7 minutes.
- Remove lid and add the jaggery. Cook until the desired consistency (another 3-4 minutes). I like it a bit syrupy but cook longer for a thicker consistency.Add garam masala, mix and switch off the flame.Enjoy!!!