Summers are my favourite for one reason – mangoes. I love both raw and ripe mangoes and have a couple of mango trees in my backyard. There are various varieties of mangoes that are available, some of which are perfect for pickles and chutneys, and others as fruits.
Being a South Indian family, we look forward to the mango season, as we use them for pickles, and preserve them to use them for the rest of the year. Mango jams, mango pulihora/rice mix, mango sharbat, aam panna etc are some of the things we make, and this is what keeps us busier than the rest of the months.
I love my mom’s version of this chutney more than anyone else’s. It is hard to master the same flavour as hers, but I can say that mine does come close to how she makes it. While I use the exact measurements, she just makes it in a jiffy without even measuring any ingredient.
One thing to remember is to make this with patience and to not cook the mangoes for long. And when you are making a chutney, do not make it runny or very smooth. During my younger days, this chutney was ground to a paste using a motor pestle, and it tastes divine that way.
Instant Raw Mango Chutney / Dip
You need to use mangoes that are not too sour for this recipe. The skin of the mangoes is peeled off when making this chutney, and this can be used with rice or as a dip. My favourite way to have this is with rice and papad, or just as a dip with the popular masala papad.
Where Is the Dish From?
The instant raw mango chutney is very common in South Indian households. I relished this chutney from a younger age, and this remains one of my favourite chutney/dip recipes of all time. It takes very less time to make this and stays fresh for a few days when refrigerated.
- Raw Mangoes – Semi Sour – 2 (Peel and cut into small pieces)
- Sesame Oil – 4 Tbsp
- Mustard Seeds – 2 Tbsp
- Cumin Seeds – 2 Tbsp
- Curry Leaves – A Handful
- Red Chillies – 15 – 20 (You can reduce if you do not like it spicy)
- Turmeric Powder – ½ Tbsp
- Red Chillies – 4-5 broken in halves
- Mustard Seeds – ½ tbsp
- Hing / Asafoetida – 1 Tbsp
- Roasted Fenugreek Seeds Powder – ¼ Tsp
- Salt To Taste
- In a pan, take 2 tbsp of sesame oil for tempering. Once hot, add the mustard seeds and let them splutter.
- Once they splutter, add asafoetida and roasted fenugreek seeds powder and turn off the flame. Keep it aside to cool.
- In another pan, take the remaining sesame oil. Once the oil gets hot, add mustard seeds, and cumin seeds and wait till they splutter.
- Next add the curry leaves and red chillies. Fry till the red chillies turn a little dark in colour.
- Add the chopped mango pieces, and fry for a minute.
- Add turmeric powder, and salt and cook for approximately 30 seconds.
- Turn off the flame, and let it cool down. Once it is cool, grind it into a paste without adding any water.
- Once the tempering reaches room temperature, add the mango paste to it and mix it well. This does not require cooking or frying again.
- The chutney is now ready. You can store it in a glass jar, and refrigerate it for 2-3 days.