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Thursday, May 19, 2011

Seasoned Ripe Mango & Raw Mango Chutney

I just wait for the mango season to fulfill my mango craving. Season started off with all the sour mangoes and some ripened mango, that was watery in taste. I think i will have to wait till june to get some juicy and delicious ripe mangoes. Here is a ripe mango recipe and a sour raw mango recipe. Both are so contrary in taste. Of course if you get some good delicious ripe mangoes, just eat it as it is. That's the best ! But if you like your ripe mango spiced up then try this seasoned ripe mango recipe.


3 big - Ripe mangoes, chopped to small pieces
1 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 tbsp - Grated jaggery

Coarsely grind

3/4 cup - Fresh coconut
1/4 tsp - Jeera /cumin
1/4 tsp - Mustard seeds,crushed
Salt to taste


1/2 tsp - Mustard seeds
2 - Dry red chili
1 or 2 sprigs - Curry leaves
Coconut oil


1 ) Cut the mango into small pieces. Coarsely grind, coconut, jeera in a blender. Then add mustard seeds and pulse 2- 3 times.

2 ) In a pan heat a cup of water add, chili powder, turmeric powder and salt to taste. Bring to a boil. Add mango pieces and cook mango for 2 to 3 minutes. Then add grated jaggery and let it melt in.

3 ) Mix the ground ingredients with the cut mango and mix. Cook for 2 minutes more and turn off the stove.

3 ) To season - Heat 2 tbsp coconut oil in a pan. Add mustard seeds and pop it, then add chili and curry leaves. Pour this seasoning on the mango and mix.

Serve as a side dish.

Now the Mango Chutney is done with sour raw mango. The combination of other ingredients with the sourness kicks it up a notch.


1 - Sour raw mango
5 - Dry red chili
1 tbsp - chana dal
1 tbsp - Urad dal
1 big pinch - Asafoetida powder
Salt to taste
Sesame oil


1 ) Remove the skin off the mango and grate it. In a pan heat 1 tbsp sesame oil, add the grated mango and fry for 3 to 4 minutes. Remove from pan, cool and then transfer to a blender.

2 ) Add some oil and fry the chana dal, urad dal, red chili and asafoetida. Fry the dals to light brown color. Turn off the stove and cool. Transfer the ingredients into the blender. Add salt to taste and grind all the ingredients to a paste.

If the taste is too sour, then heat little oil and add a pinch of asafoetida fry it for a second and then pour over the chutney and mix in well.

Serve as a side dishes with roti, rice, dosa or idli.