Before I say goodbye to Mango season here is my take on Raw Mango and Garlic Chutney with dash of spices… Tangy and spicy ingredients give perfect taste to this simple yet lip-smacking chutney. Inspired from one of the awesome blog the secret ingredient. Seeing the pictures in her blog I just can’t stop and wanted to give it a try. To add some spicy flavors added star anise, fennel seeds and cinnamon.
This tangy and spicy chutney goes well with toast, nachos. I had it with bhakri and loved it !! Try out and let me know how it turned out for you.
Preparation Time – 5 mins
Cooking Time – 5 mins
Serves – 4
2 raw mangoes
10 – 12 garlic cloves
4 teaspoon jaggery powder
½ teaspoon red chilli powder
2 star anise
½ teaspoon fennel seeds
1 small cinnamon stick
1/2 teaspoon cumin seeds
Pinch of asafoetida
1/2 teaspoon oil
Salt to taste
How to go about it –
- Wash and peel the raw mangoes. Add them to the food processor or mixer.
- Add garlic cloves, jaggery powder, red chilli powder and salt to taste.
- Blend them together to make a smooth paste.
- In a pan, heat oil and add cumin seeds, fennel seeds, star anise, cinnamon pinch of asafoetida.
- Now add the blended mangoes to the pan and cook for 3-4 minutes by stirring it occasionally.
- Your tangy and spicy chutney is ready to serve.
- Allow it to cool and store in air tight container or a glass bottle in refrigerator.
- Use raw mangoes for tangy flavor because ripe mangoes will give sweet taste.
- Adjust chilli according to taste.
- You can add sugar instead of jaggery.
- Shelf life is 5-6 days when stored in air tight jar in refrigerator.
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Adapted from The Secret Ingredient