Raw mango khatti-meethi chutney (can be kept for longer period)

• Servings:
• Preparation time: 15 minutes.
• Cooking time: 20-25 minutes.
• Total time: 40 minutes.

Raw Mango Chutney is one of those kitchen treasures that brings a burst of tangy, spicy flavours to any meal. When prepared with onion, garlic, ginger, and aromatic spices, it not only tastes delicious but also stays good for a longer time. This chutney is my go-to during summers, as it pairs beautifully with Dal–Chawal, Paratha, Chapati or even as a side to snacks, adding that perfect punch of heat and tang.

This chatapati raw mango chutney surely set your taste bud in the delicious mode. It is long-lasting condiment stored properly, this chutney can be enjoyed for an extended period, making it a versatile accompaniment to a variety of dishes.

Ingredients:

• Raw mango: ½ kg
• Onion: 50 gm
• Ginger: 10 gm
• Garlic:  5 gm
• Sugar/Jaggery: 100 gm
• Salt: 1 ½ teaspoon
• Red chilli powder: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Garam masala powder: 1 teaspoon
• Kalongi: ½ teaspoon

Preparation:

1. Peel off and grate raw mangoes. Keep aside.
2. Chop onion, garlic, and ginger into small pieces. Keep aside.

Method:

1. Take a wok; put grated mango, onion ginger, and garlic into it.
2. Cook on medium flame for 12-15 minutes or until it gets soft, add salt, sugar, chilli powder, turmeric powder, Garam masala and Kalongi and cook until done and liquid dries up (Because when we add sugar it becomes liquid again.)
3. Chutney is ready to serve as a side dish.

Note:

1. You can store this for a month or two even outside at normal temp, in the refrigerator a bit longer too.

Raw mango khatti-meethi chutney (can be kept for longer period) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.