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


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.


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!).


Mirchi ke tipore

My weekend vegetables shopping is never complete until I buy green chillies. I don’t eat very spicy food, but I like green chillies flavor in food more than red chilli powder. Apoorva’s taste for chillies in food has started developing now (courtesy her friends) so sometimes I become too generous and add a little more.
This particular dish ‘Tipore’ takes me back to many childhood memories….. as a kid I used to hate any kind of chillies in food, but when my parents shifted to new house, we found ourselves surrounded by many Rajasthani families. During any special occasion or festival, we used to get invitation for lunch, and their lunch platter always had this special green chillies dish known as, “Mirchi ke Tipore”. These tipore used to be so tasty that my taste buds for chillies started developing… 🌶️🌶️😋😋
I remember one more story related to these “tipore”. I was invited by my dear friend and colleague Anita Modi for their house warming ceremony. I don’t remember the exact reason but their caterer wanted someone who can help him to cut green chillies to prepare tipore. I was completely jobless so I offered help. I guess that I kept on chopping chillies for 40-45 minutes. And when the work was over, my fingers started burning badly because green chillies which are used to prepare tipore are very hot/spicy. Oh God! that was a lesson for life!!! After that I started chopping chillies with my kitchen scissor….

Let’s get to work!


Green chillies(chopped) 1+1/2 cup
Cumin seeds 1/2 tsp
Rai seeds 1/4 tsp
Dry mango powder 1tbsp
Turmeric powder 1/2 tsp
Coriander powder 1+1/2 tbsp
Fennel seeds 1tbsp (grinded but not powdered)
Asafoetida 1/8 tsp
Salt as per your taste
Oil 3 tbsp
Water 2 cups

Note: Tipore can be cooked only in oil, so if you want to do so, increase the quantity of oil, add water for soaking spices but never add water while cooking.



Wash chillies and keep them on a strainer so that all water dries out.


Chop them into medium size.


Collect all dry ingredients except salt, cumin seeds, rai seeds and asafoetida in a vessel.

Add 1cup of water in it and let the spices soak for 1/2 an hour.


Heat oil in a heavy bottomed pan and crackle rai seeds, cumin seeds and asafoetida.


Add chopped chillies, soaked spices along with salt and the remaining 1 cup of water.

Keep the heat on sim, cover the vessel and let it cook on sim heat for 15/20 minutes. In between turn them upside down. Chillies are tender, so they don’t take long time to get cooked.



Serve them with any meals. Tipore can be kept in the fridge for a week.


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…


Wash tomatoes, green chilies and fresh mint leaves.


Cut tomatoes into big pieces and chop green chilies.



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


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


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.


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


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.


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)

Stuffed Mirch( Bharva Hari Mirch)

Stuffed Chilies(Bharva Hari Mirch)

Stuffed Chilies (Bharva Hari Mirch) is loved by all chili lovers.The best part about this recipe is that here I have not used those chirpy spicy chilies which very few people can dare to tolerate. To prepare these Stuffed Chilies (Bharva Hari Mirch) I have used big size parrot green chilies. I am not sure what they are exactly called but read somewhere them as pepper green long.

These are mildly spicy, so we can have them without worrying much about a burning stomach. Years ago my mother used to prepare very spicy veggies, and I used to hate chilies in vegetables. In fact, all my maternal relatives used to have 4-5 raw green chilies in their salad. So naturally my mother was used to to prepare spicy food. Later because of her stomach problems she was forced to prepare normal food. But by then my younger sister Nandini had become a lot fond of spicy food. And she was a lot fussy about her choice of food. My mother had a rule that, whatever is cooked, everyone is supposed to eat that without throwing tantrums or else cook your own food! Because of this rule I learned to eat all vegetables and because of the same rule Nandini was the first to learn cooking amongst all three sisters😊😊 I was the second despite being the elder one😂.

My mother used to prepare these big size chilies in stuffed form with spices or stuffed with besan (gram flour). These stuffed chilies can be served along with the meal but I like them with plain paratha in breakfast…..

Stuffed Chilies( Bharva Hari Mirch)
Ingredients :
Big green chilies
For stuffing

Coarsly grinded fennel seeds(kuti sauf) , coriander powder, red chilli powder, turmeric powder, salt, dry mango powder (amchoor) and asafoetida (hing).
Can add grinded groundnut powder(pisi hui moongfali) or lightly roasted gram flour (besan) along with all spices.
Process :
In a pan keep all spices. Have not given measurements for spices here because it completely depends on individual’s choice of taste on quantity. Just remember to have coriander powder maximum, then add slightly less quantity of half grinded fennel seeds, and then rest of the spices according to your taste.

spices for stuffing mirch

Add very little quantity of oil, just few drops in these spices and mix everything.

add oil

Wash and dry chilies.

green chillies

Slit chilies and if you don’t like seeds along with masala, de-seed chilies.

deseed chilies

Stuff them with mixed spices. Don’t stuff too much otherwise while cooking, stuffing will come out and it will be burnt.

Stuffed green chilies
Heat 2 tbsp oil in a heavy bottom pan and place all stuffed chilies in it and cover it.

Keep the flame on sim. Sometimes our gas burner doesn’t give very low heat for slow cooking dishes. Just buy one extra small size pan support and use it. This helps in getting low heat on the cooking pan.

IMG_20171029_090835470.jpgChilies have very thin skin so they get cooked fast.
Serve them to enhance the taste of simple lunch of daal- chaawal or with plain paratha in breakfast.

Stuffed Green Chillies

Stuffed Chilies( Bharva Hari Mirch)