Mango Red Chutney

ಕನ್ನಡ ಆವೃತ್ತಿ 

When its mango season, raw mangoes are generously used for cooking in most of the Indian homes. Raw mangoes are perfect for preparing tangy and spicy Indian side dishes like Chutney, Gojju, Appehuli, etc. Here in Australia, whenever we get raw mangoes, I will prepare these yummy dishes. These days, frozen raw mango cubes are available in Indian convenience stores and hence, we are able to enjoy raw mango dishes whenever we feel like. 

During my last visit to native, I had got a nice tip from one of my relatives. She told that she will cut the raw mangoes into cubes in mango season and preserve them in the freezer. They will be good for months and when needed, they can be used for cooking. Hope this tip will be useful for you as well!

I had shared another version of Mango Chutney long back. That was using green chillies and, here is one more version of Mango Chutney. For this recipe, we use dry red chillies and it tastes delicious with the nice aroma of fenugreek and asafoetida. Try this Mango Red Chutney with rice and let me know how you liked it!

Preparation time: 15 minutes

Servings: 5 - 6

Difficulty level: Easy

Ingredients:

• Raw mango, chopped into medium size cubes - 1 1/2 cup
• Grated coconut - 1/2 cup
• Dry red chillies - 2 or 3 (adjust according to taste)
• Fenugreek seeds - 3/4 tsp
• Asafoetida / Hing - big pinch
• Cooking oil - 3/4 tsp
• Sugar - 1/4 tsp
• Salt to taste
• Water - 3/4 cup approx.

For Seasoning: Oil - 1 tsp, Mustard seeds - 1 tsp, Pinch of asafoetida

Method:

• Heat 3/4 tsp of oil in a small wok. Add broken red chillies and fenugreek seeds. Once they are roasted nicely, add big pinch of asafoetida and turn off the flame. 
• Grind the roasted ingredients along with grated coconut, mango cubes, salt and sugar into a fine paste. Add water as required while grinding. But don't make it too watery.
• Check and adjust the taste of Chutney. 
• Heat 1 tsp of oil for seasoning. Add the mustard seeds and asafoetida. Once the mustard seeds start crackling, turn off the flame. 
• Add this seasoning to the Chutney. Serve with rice and see how delicious it is!

Tips:

• Peel off the green skin of mango if it tastes bitter. If not bitter, no need to peel off the skin.