Raw Mango Chutney with Jaggery

This recipe of raw mango chutney with jaggery belongs to my very dear neighbour friend Subbalaksmi. Good neighbours are a blessings from God. They are always with you in good and bad times. Around two years back Subbalakshmi introduced me to a new variety of raw magoes ‘omelette mangoes’. These are really big sized mangoes (one mango weighs almost 630 grams) and I have no idea how they got this name. Probably it is some kind of local variety of raw mangoes. Anyways, name really doesn’t  matter. Our dish raw mango chutney with jaggery and its wonderful taste is most important.

A few days back I saw these omelette mangoes in a vegetable shop. I didn’t know how to use them but I bought anyhow. Next day I went to Subbalakshmi and she gave me this sweet ,salty spicy and tangy chutney recipe with jaggery.

Try this recipe If you get omelette mangoes in your area. But I believe any variety of hard raw mangoes will also be just fine.

Take a look at a few more raw mango dishes and chutney in the blog:

Kachhi keiri ka pana/panna (raw mango beverage)

Kairie ki loungi ( raw mango dish)

Tamatar ki chutney (tomato dip)

Coriander Chutney

Ingredients:

Sliced pieces of omelette mango 700 gm

Whole Salem red chillies 18

Oil 3 tbsp

Jaggery powder 175 grams

Salt 1+1/2 tsp

Rasam Powder 4+1/2 tbsp

Turmeric Powder 1 tsp

Tiny mustard seeds 1tsp

Asafoetida 1/8 tsp

Some points to remember :

The above measurements are for 1+1/2 omlette mangoes. If you are using only one omelette mango, then reduce the quantity accordingly.

Salem chillies are not very hot chillies. If you want to use some other variety of chillies, use them, but be careful to reduce the quantity if the other variety of chillies are very hot.

This chutney will last for almost a year in the fridge.

Process:

Wash, peel and cut omelette mangoes in tiny pieces.

Heat oil in a big, broad, heavy bottomed pan and crackle mustard seeds along with asafoetida. Add whole red chillies and turmeric powder.

Add cut pieces of raw mangoes and salt. Mix everything together and cover it. Keep the heat on sim and in between keep on stirring till raw mangoes start turning transparent.

When mangoes start looking transparent, add jaggery and mix it well. Keep on stirring mangoes gently till jaggery melts and gets absorbed in mangoes completely.

Now add rasam powder and mix it well. Keep the heat on sim and keep on stirring gently for five minutes. Taste it, and if you feel salt is required, add as per your taste.

Khatti, meethi, teekhi kachhe aam ki chutney tyaar hai! (Sweet, salty and tangy chutney is ready!).

 
lahsun ki chutney (garlic chutney)

Lahsun (garlic) ki chutney

lahsun (garlic) ki chutney add zing in your food. It is part of traditional Rajasthani cuisine. I have always been blessed with a good neighbourhood. After my marriage, I moved to Chennai and stayed there for 9 months. Later we moved to Jamaica before settling in Bangalore after three years. At all these places I was surrounded by wonderful people in my neighbourhood.

In Jamaica when suddenly my daughter became sick, along with our Indian friends, my Jamaican neighbours were extremely helpful. On the occasion of Apoorva’s 1st birthday celebration, my Jamaican neighbours loved Indian food a lot and they requested to pack some for the next day.

In Jaipur, my parents’ house is blessed with kind and friendly neighbours and food is shared between us frequently. We developed a taste for authentic Rajasthani cuisine because Rajasthani neighbours used to bring food to our house or we were the frequent visitors in their house on several occasions.

So this year, during summer vacation when I visited my parents’ house, all childhood memories were revived. And I was very lucky when we got an invitation from the same neighbours for dinner. We relished all authentic delicacies but I still felt that something was missing from the menu. Then my sister pointed out that garlic chutney is not there. I asked them about the missing dish and got the assurance that before I go back to Bangalore I will surely get “Lahsun ki chutney”.

After coming back to Bangalore I was tempted to prepare this chutney. This chutney is cooked with lots of oil, so we can keep it in an airtight container in the fridge and it will last for at least 2 weeks. We can also use it as a part of gravy for vegetables and tadka for lentils.

In Rajasthan, if you have seen this chutney, you will find that oil will be floating in the container and the chutney is red in colour as lots of dry red chilies are used here. I didn’t want so much oil, so reduced the quantity of oil and instead of dry red chilies, I have used raw red chilies as they were available in my kitchen.

You can check a few more posts in the blog for other chutney recipes also…Imli ki meethi chutney,Tamatar ki chutney,Coriander Chutney (dhaniye ki chutney)

Ingredients :

Peeled garlic cloves 100 gm
Red chili 🌶 50 gm
Oil 1/4 cup
Cumin seeds 1/4 tsp
Salt as per your taste
Asafoetida 1/8 tsp
One small onion and a small tomato 🍅

Process:

Keep peeled garlic cloves, red chilies, tomato and onion together.

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Chop onion and tomato and grind everything together in a smooth paste.

grinded paste of lahsun ki chutney

In a small wok, heat oil, crackle cumin seeds and asafoetida and add garlic paste. Cook it on sim heat for 15 minutes. Let it cool down completely and use it as any part of your meal.

lahsun ki chutney (garlic chutney)

 

Imli ki meethi chutney

Imli ki meethi chutney (sweet tamarind chutney) is loved by all age groups. Indian chats (snack) are incomplete without chutney – either sweet or savory. Buy samosa or kachori and you will get sweet and savory chutneys along with them.

Bhel puri, Sev puri, Dahi puri, Papdi chaat or Dahi vada; all are incomplete without chutney. At my parents’ house, we never bought any chats. My mother used to prepare everything from the scratch. So, after my marriage, I also continued the same tradition. Preparing savory chutney with coriander or mint leaves is regular in my kitchen. But I always felt a little lazy to prepare imli ki meethi chutney at frequent intervals and so instead I started preparing in enough quantity that it will last for 6 months.

While cooking sweet tamarind chutney you might not be able to figure out exactly how it tastes because flavors really taste better the next day. Therefore, you wait till the next day for the developed taste and if you feel something is less or missing, add accordingly and boil a little bit more.

Ingredients :

120 gm tamarind
3 +1/2 cups water
300 gm sugar/jaggery powder
5 dates

For the rest of the ingredients, I am not giving specific measurements as you can add them according to your taste. You can prepare it as sweet tamarind chutney or it could be tangy tamarind chutney by reducing the sugar a little bit – choice is completely yours!

White salt
Black salt
Ginger powder
Garam masala powder
Red chili powder

Process :

Soak tamarind in 2 cups of water for 2 hours.

In a separate pan soak dates in water.

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After 2 hours, mash tamarind and sieve it. Add the rest of the water in tamarind, mash it and sieve it again so that the whole pulp comes out.

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Boil this sieved tamarind water and pulp on sim heat by adding de-seeded dates and sugar for at least 1+1/2 to 2 hours. If you are interested in thick consistency, boil for at least 2 hours but if you like thin consistency, boil for 1 to 1+1/2 hours. Just 10 minutes before the chutney is done, add the rest of the ingredients as per your taste.

Imli ki meethi chutney

Let the chutney cool down completely before filling in an airtight container and storing that in the fridge.

Imli ki chutney is ready !

Imli ki meethi chutney

 

 
tamatar ki chutney

Tamatar ki chutney

I like tamatar ki chutney along with poori and paratha a lot in brunch. I like the word “brunch” a lot. It suits occasionally lazy people like me 😉. It allows us to cook just two meals rather than three in a day.

Generally while having poori for brunch I prefer to have curd along with  sukhe aaloo ki sabzi Sukhe aaloo ki sabzi (boiled potatoes with Indian spices). But last weekend I thought of trying salty, sweet, tangy and spicy tamatar ki chutney. My mother used to prepare it as a side dish for stuffed parathas and was my favourite!

tamatar ki chutney

A small tip:

To prepare this chutney, always buy sour tomatoes, instead of sweet ones.

Ingredients :

Tomatoes, green chilies, dry mint powder or fresh mint leaves, salt, sugar, red chili powder, oil, turmeric powder, rai, cumin seeds and asafoetida. You can go with your choice of flavours like parsley, basil, rosemary, garlic, ginger etc…

Process:

Wash tomatoes, green chilies and fresh mint leaves.

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Cut tomatoes into big pieces and chop green chilies.

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In a pan heat 2 tbsp oil (I used mustard oil) and crackle rai, cumin seeds and asafoetida.

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Add tomatoes and green chilies in the oil along with salt, red chilli powder and turmeric powder.

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Cover it and let it cook on medium to sim flame for 15-20 minutes. Tomatoes are very tender so they don’t take long time to get cooked.

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In between turn them upside down but don’t let tomatoes become completely mashed up.

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Once tomatoes are cooked  add sugar (according to your taste) and sprinkle dry mint powder for flavor. If you don’t have dry mint powder, chop finely fresh mint leaves and add.

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Tamatar ki chutney tyaar hai!!!

Garnish with green mint leaves.

tamatar ki chutney

tamatar ki chutney

tamatar ki chutney

There is one more Chutney recipe in the blog . If you are interested can take a look…Coriander Chutney (dhaniye ki chutney)

 

Coriander Chutney (dhaniye ki chutney)

coriander chutneu (dhaniye ki chutney)

Coriander Chutney (dhaniye ki chutney) is very very popular in India with all meals of the day. Right from our childhood we all had tasted different kinds of chutneys in various flavors. It might be of mint, coriander, onion, tamarind, spinach, coconut, tomato or chili. On a beautiful rainy day or nail biting cold weather, before we start preparing hot bhajiya or pakora, we first prepare chutney. In India chutney is integral part of our breakfast. Dosa, idly,  vada, poha, upma, plain paratha, samosa, kachori are incomplete without chutney. So, come let’s prepare nice spicy green coriander chutney and add a zing to your meal.

Ingredients :

Fresh green coriander, salt, hing (asafoetida) green chili, amchoor (dry mango powder) ginger and tomato.

Tips:

1.If you are interested in keeping chutney for a week in fridge, always use fresh coriander, otherwise you won’t get beautiful green color and taste will be different.

2.Don’t throw away tender stems – use them along with coriander leaves.

3.Quantity of green chili is based on individual’s taste – my personal preference is spicy chutney. So I add lot of green chilies and ginger and it gets  balanced with amchoor powder.

Process:

Cut the roots of coriander and wash it thoroughly under running water – after washing keep it on a sieve, so that all excess water will be sieved away.cut stems of coriander

Wash one tomato, a small piece of ginger and some spicy green chilies. Chop coriander so that it’s easy to put in the jar. Grate or chop and add ginger, chopped green chilies and tomato.cut rest of the ingredients for coriander chutney

Grind it for a minute (if required, add some water). Now you will know exactly how much quantity of chutney you will get. So now add salt, amchoor powder and hing and again grind till your choice of consistency, whether you want it to be a complete paste or slightly coarse. Enjoy your spicy green coriander chutney with any meal of the day!!!

Coriander chutney (dhaniye ki chutney)