Jun 202015
 

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Few days back I had posted recipe of Khatti Meethi Kacchey Aam ki Chutney. I still had some raw mangoes from the 10 kg bag my parents had sent me. Ohh yess its raining Mangoes! I had already made Raw Mango Pickle South Indian Style and also the Sweet and Sour Raw Mango Chutney. My mother makes this Raw Mango Chutney with Mint and Dhaniya so tried my hands on it. It tastes great with fried snacks like Sabudana Tikki and even Arbi Ke Patton ke Pattode.

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This Chutney can be made instantly without any hassle. When you have guests coming over, this one is a quick fix recipe. You may probably have all the ingredients handy and readily available. I specially wanted to share this recipe when Monsoons are at your doorstop and you feel the urge to make some delicious snacks!

Directions:
1. Separate Mint and Coriander Leaves from the stem and wash them rigorously. Peel a raw Mango and discard its peel.

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2. In a grinder add Raw mango chopped, Mint and Coriander leaves, Onion, clove of garlic and green chilies.

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3. Also add Black Rock Salt and Chat Masala.


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4. Add few table spoons of water to blend into a fine paste.

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5. Transfer to a container and keep refrigerated. Stays good for up to a week. Can be made in advance.

You can try other raw mango Recipes: Raw Mango Pickle South Indian Style, Raw Mango Sweet and Sour Chutney.

Other Chutneys you can try are Pudina Chutney, Spinach Coriander Chutney, Coconut Chutney, Coriander Chutney without Onion Garlic, Szechuan Sauce, Chimichurri

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Raw Mango Chutney with Mint and Coriander | Kacchey Aam Ki Chutney with Pudina and Dhaniya
Serves 4
Deliciously tangy raw mango chutney with mint and coriander
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 Raw Mango
  2. 1/2 cup Mint Leaves
  3. 1 cup Coriander Leaves
  4. 1 Small Onion
  5. 1 Clove Garlic
  6. 1 Green Chilly or more
  7. 1 tsp Chat Masala
  8. 1/2 tsp Black Rock Salt or Kala Namak*
  9. Few tbsp Water to blend
Instructions
  1. Separate Mint and Coriander Leaves from the stem and wash them rigorously. Peel a raw Mango and discard its peel.
  2. In a grinder add Raw mango chopped, Mint and Coriander leaves, Onion, clove of garlic and green chilies.
  3. Also add Black Rock Salt and Chat Masala,
  4. Add few table spoons of water to blend into a fine paste.
  5. Transfer to a container and keep refrigerated. Stays good for up to a week. Can be made in advance.
Notes
  1. *You can even use Normal table salt if you dont have kala namak.
Adapted from Mommy Dearest
Adapted from Mommy Dearest
The Secret Ingredient http://www.thesecretingredient.in/

 

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