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Spicy Mango Chutney/Instant Mango Pickle
With summer comes mango season in India and a time to make variety of mango pickles, thokku and chutney. Here is one simple recipe for instant Mango Picle/Chutney. Slightly sweet and sour Tothapuri Mango is grated and mixed with salt to remove excess juice and then ground with few spices to make this very fresh, aromatic, spicy and instant Mango Pickle/Chutney. If you don’t get Tothapuri Mangoes then you can easily substitute it with any other sour raw mango of your choice.

Recipe : Spicy Mango Chuteny/Instant Mango Pickle (Sour Mango ground with selected aromatic Spices)
Prep Time: 10 mins
Cooking Time: 3-5 mins
Makes: 1-1½ Cup
Shelf Life:
15-20 days when stored in fridge
Recipe Source:
My MIL
Recipe Level:
Easy/Beginner
Recipe by:
Sia

Ingredients:
1 medium Raw Mango, peeled and grated (Approx. 1 packed cup)
5-8 Dry Red Chilli, broken (I used Byadagi, adjust acc to taste)
½ tsp Methi/Fenugreek Seeds
1-1½ tbsp Black Mustard Seeds
1-1½ tbsp Sea Salt
¼ tsp Hing/Asafoetida

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Ingredients for Spicy Mango Chuteny/Instant Mango Pickle

Method:

  1. Mix sea salt with grated mangoes and keep it aside covered for about 30 mins to 1 hour. The juice from mango will be released.
  2. Squeeze the juice from grated mango and reserve it for later. Keep aside squeezed mango gratings.
  3. Dry roast dry red chillies, fenugreek seeds, mustard seeds and hing in a pan on medium to low flame for about 2-3 minutes till fenugreek seeds turns light brown in colour and you get nice roasted aroma from spices.
  4. Cool the spices and grind them coarsely with grated mango. Add reserved squeezed mango juice as and when required. This Pickle/Chutney should be quite thick in consistency and make sure that you don’t grind them to smooth paste.
  5. Store them in a sterilised jar in refrigerator. It can be used up to a 15-20 days. Serve them with Dosa, Idli, toast or Curd Rice and enjoy.

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Spicy Mango Chutney/Instant Mango Pickle


Notes:
  • You can also add 1 tsp roasted Cumin Seeds/Jeera for little different flavour.
  • Make sure that you don’t grind it to smooth paste. It should be ground coarsely so that you can enjoy small chunks of spices and mango.
  • Tothapuri mangoes work best for this recipe. But if you don’t get them at your place then you can easily substitute it with any other sour, raw mango of your choice.


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3 comments

  1. Priya (Yallapantula) Mitharwal // 14 May 2010 at 04:27  

    I am making it like tomorrow as I got kairi in my pantry and I want to eat it like yesterday. The click is mouth watering.

  2. notyet100 // 14 May 2010 at 17:54  

    delicious this looks must have tasted great

  3. Jay // 17 May 2010 at 08:23  

    Hy Srivalli,
    First time here...Loved your wonderful space n yummy collection of recipes....Am your new follower now...:)
    Do drop in at my blog sometime.