Mango season and summer vacations are two good things that come together. It's the time when Indian kitchens do the mango tango; raw and ripe avatars - ranging from curries, pickles to desserts - of the succulent fruit are sent to the dining tables irrespective of the mealtime. Consuming raw mangoes helps to ease acidity and chest burns and works as sun stroke prevention as well as cure.
Mangoes also make the best dips and sides, in the form of chatpata chutneys. This mango season, try out our tangy and spicy raw mango chutney recipe with onions, dal and lots of mustard seeds.
Ingredients
For chutney
1 mango
Oil
3 dried red chillies
5 shallots
1 tsp dal
1 tsp urad dal
1 tsp fenugreek seeds
1/4 tsp turmeric powder
Salt
For seasoning
1/2 tsp mustard seeds
1 dried red chilli
2 sprigs of curry leaves
Oil
Preparation
Peel and chop the mango
Heat oil in a pan
Fry urad dal, dal, fenugreek seeds
Add shallots, red chillies, garlic
Add chopped mango
Saute till the raw smell leaves
Allow it to cool down and grind coarsely in a mortar and pestle
Heat oil in a pan
Splutter mustard seeds
Add red chilli, curry leaves and saute well
Add chutney and saute for a minute
Serve with rice
