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)
Sliced pieces of omelette mango 700 gm
Whole Salem red chilies 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
Asafetida 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 chilies are not very hot chilies. If you want to use some other variety of chilies, use them, but be careful to reduce the quantity if the other variety of chilies 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 asafetida. Add whole red chilies 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!).