Raw Mango chutney

Mango chutney goes good with hot cooked rice, curd rice and parathas. Here is a recipe for this tasty raw mango chutney . It is very easy to make.

Ingredients:

1.       Raw Mango – 1 medium sized.

2.       Red chilly powder – 2 tea spoons or according to taste.

3.       Asafetida – 1 pinch

4.       Salt – according to taste

5.       Fenugreek seeds – ¼ tea spoon

6.       Mustard seeds – ¼ tea spoon

7.       Sesame oil – 3 table spoon

Cut the mango into two halves and remove its seed . Grate this mango with a grater. (use large hole side). Heat a wok or kadahi on stove. Pour sesame oil to it. When oil is heated add mustard seeds, fenugreek seeds and asafetida. When mustard seeds splutter add grated mango salt and chilly powder. Allow this to soften and turn the mango pulp now and then. When mango pulp becomes soft, turn off the heat and allow the chutney to cool. Store this in an airtight container and refrigerate it. It has a shelf life of 15 days when properly cooked and stored in refrigerator.

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