Mango Chutney | Indian Summer Special Recipe | Spicy & Tangy Mango Chutney | Kacche Aam Ki Chutney

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat without overwhelming flavor.

Add 1/2 teaspoon of oil to a heavy bottom pan.

Toss in 2 teaspoons of chana dal, 2 teaspoons of urud dal, 1 teaspoon of fenugreek seeds, 2 teaspoons of coriander seeds, 1 teaspoon of mustard seeds, and 2 teaspoons of cumin seeds.

Keep the flame on medium and roast the spices until they turn golden brown and give off a nutty aroma.

As the dal starts to change color, add in 4 to 5 garlic cloves and roast them along with the spices until golden and aromatic.

Transfer the roasted mixture to a plate and let it cool completely.

To the same pan, add 20 red chilies and roast them well, adjusting the number according to spice preference.

Transfer the roasted chilies to a plate and let them cool completely, then remove the stalks and discard them.

Peel and chop 2 large raw mangoes into medium-sized cubes.

To a mixer jar, add the roasted red chilies and the rest of the roasted ingredients.

Add 1.5 teaspoons of rock salt and 1/2 teaspoon of turmeric powder, and grind everything to a coarse mixture.

Add half of the chopped raw mango pieces and grind in pulse mode to keep the chutney slightly chunky.

Add the remaining mango chunks and pulse again until well blended but not too smooth, keeping some texture.

For tempering, heat 2 tablespoons of gingerly oil in a small pan.

Once hot, add 1 teaspoon each of chana dal, urud dal, mustard seeds, and cumin seeds.

Toss in 5 crushed garlic cloves and roast until golden.

Turn off the flame and quickly add 2 broken red chilies and 1/2 teaspoon of estraa powder and a few fresh curry leaves.

Pour the sizzling tempering over the chutney and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary