How to make Mango Chutney 

South Indian style lip smacking raw mango chutney

Recipe

India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Mango Chutney-Cook Smart Recipe

• Raw mangoes seeded and cut into cubes without peeling 4-5
• Oil 4 tablespoons
• Coriander seeds 1 teaspoon
• Cumin seeds 1 teaspoon
• White sesame seeds 1 teaspoon
• Asafoetida (hing) 1/4 teaspoon
• Fresh coconut scraped 1/4 cup
• Medium onion finely chopped 1
• Salt to taste
• Jaggery chopped 3 tablespoons
• Dried red chillies 4-5
• Mustard seeds 1 teaspoon
• Curry leaves 15-18

Method

Step 1

Heat 2 tablespoons oil in a non-stick pan.

Step 2

Dry roast coriander seeds, cumin seeds, sesame seeds, asafoetida and coconut till fragrant. Remove from heat and cool.

Step 3

Add onion to the oil in the pan and saute well. Add mango cubes and salt, mix and cook for 2 minutes.

Step 4

Add jaggery, mix well, cover and cook till jaggery melts and mangoes turn soft. Switch off heat and cool.

Step 5

Transfer the roasted ingredients into a grinder jar, add cooked mangoes and chopped dried red chillies and grind into a slightly coarse chutney. Transfer into a bowl.

Step 6

Heat 2 tablespoons oil in another non-stick pan. Add mustard seeds and curry leaves and let the seeds splutter. Add this tempering to the chutney and keep it covered for a couple of minutes. Mix well.

Step 7

Serve as an accompaniment.