Mango season is here and it's time to make the most of it! Raw mango chutney is a delicious condiment that can be enjoyed with flatbreads, sandwiches, cookies, and more. It also has many health benefits, such as protecting the body from diarrhea, dysentery, indigestion-related problems, sunstroke, and scurvy. Plus, it's easy to make in bulk and freeze for later. In this article, I'll share my tips and variations for a perfect raw mango chutney recipe.
First of all, I recommend using green mangoes or raw mangoes for this recipe. Otherwise, if ripe mangoes are used, the chutney can become sweet and spoil the taste. Always use a dry spoon when handling it and avoid moisture for a better lifespan. Chutney tastes great thanks to the combination of spicy, salty and sour flavors it offers.
Therefore, increase or decrease the level of spices and salt depending on the acidity of the mango. My mangoes have a strong sour taste. There are a lot of recipes that call for onions, garlic, or even ripe mangoes. But this authentic raw mango chutney recipe uses only ginger, turmeric, and green chilies along with brown sugar.
This is one of the best recipes that can be made with raw mangoes. Adjust spices according to your preferred spice levels. Don't add asafoetida for a gluten-free version. Allow the chutney to cool completely before transferring it to a jar. I also add ginger to add a freshness factor and use powdered brown sugar as a sweetener.
You can even use regular sugar. Of course, raw mangoes; you can use any variety you can get your hands on. Some people peel and grate, but this time I decided to remove the thick skin from the mangoes I have. No mango season is complete without Indians preparing a variety of pickled mangoes, curries, chutneys, or even kheer or lassis with fresh mangoes of the variety nature provides. But this time, with a lot of fresh raw mangoes from our garden and running out of jam to enjoy with my toast, I couldn't resist making this North Indian chutney instead of buying store-bought jam; homemade is always the best!In addition to enjoying raw mango with black salt or red chili powder, this mango chutney is another way to savor this seasonal fruit - a favorite of all ages.
In addition to this mango chutney, this green mango chutney is another one from my collection that is made entirely with green sour mangoes. Mangoes can be included in fresh fruit salads or mixed into smoothies and milkshakes. Therefore, I have used semi-cured mangoes to make it instead of the raw mango that is usually used in the original recipe. This recipe is based on South Indian green mango chutney with ginger, also called “raw mango pachadi”, with a modern twist. A delicious Indian raw mango chutney with brown sugar and spices; a perfect condiment to enjoy with flatbreads, sandwiches, cookies, etc. The traditional raw mango chutney is an essential side dish that is served with rice and curry on special occasions such as Tamil New Year's Day. You'd be surprised to learn that this raw mango condiment can be easily prepared at home and you don't need to buy it at the market every time you feel like it.
The green mango chutney (raw mango chutney, Kairi Dhaniya's chutney) is a perfect Indian side dish - spicy and spicy for everyday summer meals. This is a good time to try this raw mango chutney with mint - with an abundance of raw mangoes this time of year - Chutney with tasty spices combined with the flavor of raw mangoes is sure to turn a boring meal into a finger-licking treat. So what are you waiting for? Get your hands on some fresh raw mangoes and start making your own delicious homemade chutney today!.
