Raw mango is the cult favourite of every Indian when the summer heat strikes. But apart from the taste, if we look closely to the nutritional value of raw mangoes, we’ll be bamboozled. It is rich in vitamin A and E, which are responsible for the healthy hormonal balance in our body. You all must have eaten unripe mangoes with a pinch of salt. I can’t stop my mouth from watering. Anyway, unripe mangoes not only taste good but have excellent benefits for our health. It is the most sought after food in summers, which is also a medicine against the heat stroke.
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Let’s make this miraculous ingredient into something delicious. What about a Chutney? So let’s try out this quick and easy recipe for making delicious mango chutney.
Ingredients required
- ½ kg raw mangoes (chopped)
- 1/4th tsp fenugreek seeds (methi)
- ¼ tsp fennel seeds (saunf)
- ¼ tsp mustard seeds (Sarson ke beej)
- ¼ tsp carom seeds (ajwain seeds)
- 2 dried chillies
- ½ kg jaggery (gur)
- 1 tbsp. rock salt
- 2 tbsp. cumin powder (jeera powder)
- 1 bay leaf (Tej Patta)
- 3 tsp mustard oil
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How to prepare Mango Chutney
1. In a vessel pour some mustard oil and let it heat. After it’s heated, add some bay leaves, fenugreek seeds, carom seed, mustard seeds and fennel seeds. Add 2 whole red chillies and roast them for a minute.
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2. Add chopped unripe mangoes and sprinkle some salt over it. Cook, it till they become soft and soggy. Sprinkle some cumin powder on top of it.
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3. Add jaggery and cook it while stirring for 2-3 minutes. You will notice that the mixture has become dark and saucy. And when it starts leaving the sides of the vessel, it’s done.
 
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4. Adjust the amount of jaggery according to your taste.
