Mangoes are in the season and this is the perfect time to make some Chutneys , pickles to enjoy long time.
This garlic mango chutney is something that have all three tastes in that like tangy, spicy and sweet. This one can store atleast for one month in the fridge.
My mom always does this chutney when the season comes, this one taste awesome with curd rice or even with hot white rice.
This chutney contains very less ingredients and taste lip smacking.
- One raw mango
- One and half tsp of powdered jaggery
- Green chillies 6 to 7
- Cumin seeds half tsp
- One pod garlic
- Fenugreek seeds less then half tsp
- Mustered seeds half tsp
- Oil 4 to 5tsp
- Pinch of hing
- Salt to taste
Scrape the mango skin and grate it.
In kadai or in a small pan add half tsp of cumin seeds and 5 to 6 Fenugreek seeds (not more then that) roast them untill the nice aroma comes.
Once the Fenugreek and cumin cool down, with the help of mortar and pestle make a nice powder.
In a mixer jar add grated mango, green chillies, jaggery, salt, one garlic pod, powdered cumin and Fenugreek seeds, grind it nicely without adding any water.
In another kadai for seasoning add oil, once heated add mustered seeds and hing ..when mustered crackles add mango chutney and mix well. When the chutney cools down transfer it into air tight container and store in the fridge for 1month.
When the headline says garlic chutney that doesn’t mean it has to be added more garlic. One pod of garlic is enough to give that flavour and aroma.
While seasoning the chutney make sure to add good amount of oil so that the chutney doesn’t get spoil soon.