Mouth-watering raw mango chutney North Karnataka style
Ingredients
2 raw mangoes
½ Cup soft or grated jaggery
Salt to taste
1 Tbsp oil (sunflower/vegetable)
½ Tbsp methi seeds/fenugreek
1 Tsp mustard seeds
A big pinch of hing or a small crystal
3-4 dried red chillies
½ Tsp red chilli powder (optional)
¼ Cup desiccated coconut
For Tadka:
½ Tbsp oil
1 Tsp mustard seeds
1 broken red chilli
Few curry leaves
Method
Wash and peel mangoes. Grate them, add into a bowl
Mix soft or powdered jaggery with grated mango. Mix lightly
Add salt and mix well. Cover and keep aside for atleast 2 hours. This will ensure all juices are drawn out of the mangoes because of the jaggery and salt
In a pan, heat oil, add methi seeds. Fry till light golden
Add mustard, let them splutter. Add hing
Add dry red chilli. Fry
Turn off heat, add desiccated coconut. Mix well
After 2-3 hours, mango-jaggery mixture will have enough water
In a mixie jar/blender, take the fried coconut mixture, add in mango-jaggery mixture along with all the juices. Add red chilli powder
Blend into a chutney
Make tadka with oil, mustard, red chilli, curry leaves. Pour tadka over chutney. Serve with hot chapathis or hot steamed rice
Notes
Use raw mangoes which are not sour
I add some red chilli powder for a nice red colour of chutney. If using byadagi variety of red chilli, it gives great flavour and colour
Preserve this chutney by pouring heated and cooled oil (coconut/sunflower) over the chutney and preserve it
Use amla/gooseberries/nellikayi grated and used in same way to make chutney
Recipe by Food Of Interest at https://foodofinterest.com/raw-mango-chutney/