Image Credit: Mango Garlic Chutney
The kaccha aam (Raw Mango) season is here, and no one wants to miss tangy mango garlic chutney with the fusion of garlic. Raw mango is readily available now, and it is always best to include seasonal fruits in the diet. The preparation of this mango garlic chutney does not take more than 5 minutes. You can serve this chutney with lunch, snacks, or breakfast.
Ingredients for chutney
- 2 small sized raw mangoes
- 10-12 cloves of garlic
- 4 teaspoons unrefined palm powder
- Salt to taste
- ½ teaspoon red chilli powder
- ½ teaspoon fennel seeds
- 1 small cinnamon stick
- 2 teaspoon of powdered sugar ( use brown sugar )
- ½ teaspoon cumin seeds
- A pinch of Asafoetida
- ½ teaspoon oil
Recipe
- Start with washing and peeling the raw mangoes. Put the mango in the blender and mix and add garlic, brown sugar, powdered red pepper, and salt to taste. Blend them to get a smooth paste.
- Warm the oil in a pot and add cumin seeds, fennel seeds, some asafoetida, and a cinnamon stick.
- Now add the mango paste to the pan, stir it occasionally, and cook for 3 to 4 minutes. The sugar should dissolve in the mixture.
- Please turn off the flame once your chutney looks thick and sticky and cool it to room temperature.
- Your spicy mango garlic chutney is ready to serve.
Notes to keep in mind
- To get a tangy flavour, use the rawest mango for this recipe.
- Never use water to grind it.
- Use Kashmiri red chilli powder to get a hot red colour in your chutney.
- You can also add mint leaves if you like the taste of them.
Storing tip: If you want to keep your mango garlic chutney flavourful for a week, refrigerate it in an air-tight container. It is advisable to use a glass bottle jar.
