Thursday, 12 April 2012

Raw Mango Chutney

I was talking to someone in my apartment and she wanted to know how the raw mango chutney is made. It is called by various names, Maharashtrians call it 'Methamba', South Indians call it 'raw mango pachadi'
Call it anything you want....I like to call it as Raw Mango Chutney!
It goes well with rotis, chapattis, curd rice or just eat it with a slice of bread... Enjoy this tangy chutney which is my personal fav!!

1 raw mango
1 tbs methi (fenugreek seeds)
2 tbs jaggery
red chilli powder - as per taste
salt as per taste
water 1 cup
mustard seeds 1/2 tbs
Turmeric powder- 1/4 tbs
1/2 tbs oil for making tadka

  1. Wash the raw mango and remove the skin. Chop the raw mango in bite size pieces
  2. Heat oil in a pan. Add  mustard seeds, turmeric powder, methi seeds. Let it crackle for sometime. 
  3. Add the raw mango pieces. Add red chilli powder, salt, jaggery and water.
  4. Cook the raw mango. Add more water if required. The consistency must be flowing.
  5. Preserve in a air tight container for 10-15 days. Store in a refrigerator
  6. Serve with rice, rotis

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