This mango chutney is different from other chutneys as it is not ground. You can keep for a long time in the fridge. I love this chutney very much as a side dish. Whenever it is season for mangoes, this will be in demand for me. It goes well with rice as a side dish or can be used as a pickle. In Andhra, it is made differently in each place and has a very sour taste.
- Raw Mango – 1 (200gms) or 2 medium size
- Salt - as required
- Oil - 2 tsp
- Mustard seeds – 1 tsp
- Dry chillies - 3 to 4
- Garlic cloves – 4 to 5 (crushed)
- Curry leaves – 15
- Chilli powder – 1 1/2 tsp to 2 tsp
- Turmeric powder – 3/4 tsp
- Green chillies – 3 (slit) or chopped (optional)
- Grate the mango and keep it aside. If you want you can grind it in a mixer but very coarsely ground.
- You can remove the skin the grate if you want.
- Take a kadai, add oil, when it gets warm, add mustard seeds, dry chillies, curry leaves, garlic cloves, stir well, after few seconds, add turmeric and chilli powder be careful do not burn it, simmer it and add, mix well.
- When the spices are cooked, then immediately add mango grated and salt and mix well. Stir it for 1min and switch it off and close the lid and keep it aside. It should not be cooked. Only the thadka ingredient has to be roasted well. Or
- Sometimes I add chilli powder, salt, and turmeric powder to the grated mango with hand or a spoon and mix it and keep it aside. Then do seasoning or thadka and then mix it properly and switch it off. As the kadai will be hot, the spices will be cooked well and the mango also will be blended well with spices.
- Serve it with rice and dal. Once I made mango rice and I served it with mango chutney and chicken dry fry.
- I added chilli powder more , so that it is sour and spicy, if you want can reduce it.
- If adding green chillies fry it with thadka itself.
- If the mango is very sour add chilli powder more.
- If you add more garlic in this garlicky flavour will be there and tastes good with mango.
- I grate it with skin and sometimes without it also.