Green Mango Chutney
Green mango chutney - a spicy and tangy south Indian style chutney that is a classic accompaniment with rice and curry. In general, a traditional south Indian meal is incomplete without pickle/ chutney and varieties of side dishes. Chutney is an all-time favourite accompaniment in Indian regional cuisine.
Servings: 1 jar (360gms)
Calories: 1813kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
Vegan
- 3 small Green Mango (raw mango) peeled and grated
- ½ cup Oil
- 1 Teaspoon Mustard
- 1 Teaspoon Cumin
- ½ Teaspoon Urad dal
- 1 Teaspoon Channa dal
- few Curry leaves
- 3 Dried red chillies broken
- ¼ Teaspoon Asafoetida
- ½ Teaspoon Fenugreek seeds (methi)
- Salt as required
- ½ Cup Chilli powder
- 1 Teaspoon Mustard
Instructions
- Dry roast fenugreek seeds and mustard on low flame for a minute or until fragrant.½ Teaspoon Fenugreek seeds (methi), 1 Teaspoon Mustard
- Allow the spices to cool down completely and grind them to a powder.
- Heat oil in a pan on medium-high heat. Once oil is hot, add mustard, cumin and let them splutter.½ cup Oil, 1 Teaspoon Mustard, 1 Teaspoon Cumin
- Now add chana dal, urad dal and fry until they turn light brown.1 Teaspoon Channa dal, ½ Teaspoon Urad dal
- Add dry red chillies, asafoetida, curry leaves and fry for few seconds or until chillies release the pungent aroma.few Curry leaves, 3 Dried red chillies, ¼ Teaspoon Asafoetida
- Turn off the heat, add chilli powder, salt, ground spices and grated mangoes.Salt, ½ Cup Chilli powder, 3 small Green Mango (raw mango)
- Mix until well combined.
- Serve spicy and tangy green mango chutney as an accompaniment with rice, dal or with any dish of your choice.
- Store the rest of the chutney in sterilised glass jars.
Notes
Adjust spices as per your preferred spice levels.
This chutney keeps well for 10-12 days in the refrigerator when stored in clean and dry glass jars.
Do not add asafoetida for a gluten-free version.
Allow chutney to cool down completely before you transfer it to a jar.
Adjust spices as per your taste preference.
I've used kashmiri chilli powder that has milder heat and imparts vibrant colour to the dish.
Grated mangoes yield approximately 275 gms.
Nutrition
Calories: 1813kcal | Carbohydrates: 162g | Protein: 24g | Fat: 140g | Saturated Fat: 12g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 80g | Trans Fat: 0.5g | Sodium: 2177mg | Potassium: 3541mg | Fiber: 56g | Sugar: 94g | Vitamin A: 43905IU | Vitamin C: 227mg | Calcium: 522mg | Iron: 25mg
