Raw Mango and Onion Chutney
by Tarla Dalal
Added to 416 cookbooks
This recipe has been viewed 92437 times
A chutney with raw mango and onion may surprise you, but making this a part of your daily diet helps to prevent you from sunstrokes.
Main procedure- Mix all the ingredients in a bowl.
- Keep aside till the jaggery melts.
- Cover and keep refrigerate till required.
- Serve the chutney with lunch everyday.
- This lasts for upto 3 days if refrigerated but it's best to make it fresh everyday
Raw Mango and Onion Chutney recipe with step by step photos
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Like raw mango onion chutney | no cook raw mango onion chutney | kanda kairichi chutney | then see our collection of chutney recipes and some recipes we love.
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What is a Chutney? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
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There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.
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Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
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South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutney from Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav.
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What is raw mango onion chutney made off? raw mango onion chutney is made from 1/2 cup peeled and grated raw mango, 1/2 cup grated white onions, 2 tbsp grated jaggery (gur), 1/4 tsp black salt (sanchal), 1/4 tsp roasted cumin seeds (jeera) powder, 1/4 tsp chilli powder and salt to taste.
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This is what raw mangoes look like. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart (sharp and sour taste) flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. raw mangoes is used extensively in Indian cooking to make achar and drinks. See full details of what is raw mango?
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Peel them with the help of a peeler or a knife.
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Grate the raw mango. Raw mango has a firm skin and pulp. It can be easily grated on grater. Thinly grated raw mangoes without skin are usually used to prepare the choonda (traditional sweet-spicy pickle of Gujarat). What's left after grating the raw mango is the raw mango seed (see image below) which you can discard. NOTE : we used one big raw mango to get 3/4 cup grated raw mangoes. This is just an indication for you.
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To make raw mango onion chutney | no cook raw mango onion chutney | kanda kairichi chutney | in a deep glass bowl put 1/2 cup peeled and grated raw mango. See above on how to peel and grate raw mangoes.
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Add 1/2 cup grated white onions.
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Add 2 tbsp grated jaggery (gur).
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Add 1/4 tsp black salt (sanchal).
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Add 1/4 tsp roasted cumin seeds (jeera) powder.
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Add 1/4 tsp chilli powder.
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Add salt to taste.
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Mix well.
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By mixing with onions and grated raw mangoes some water is released and the jaggery will melt. So keep mixing once in a while till that happens.
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Serve raw mango onion chutney | no cook raw mango onion chutney | kanda kairichi chutney | immediately.
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What is the shelf life of raw mango onion chutney | no cook raw mango onion chutney | kanda kairichi chutney | ? Cover and keep refrigerate till required.
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raw mango onion chutney | no cook raw mango onion chutney | kanda kairichi chutney | lasts for upto 3 days if refrigerated.
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This is what white onions look like. These are also well known as Safes Kanda or Safed Pyaaz. These popular cooking onions are often used, since they have a cleaner, tangier flavor than yellow onions. White onions are distinct in flavor, sweet and mild they have a white skin and a brown dried skin.
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Peel the white onions. By taking a sharp knife you can peel of the dry skin.
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Grate the white onions. Using a grater, in an up and down motion rub the onion on the side of the grater, to give finely grated white onions.
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Nutrient values (Abbrv) per tbsp
| Energy | 17 cal |
| Protein | 0.1 g |
| Carbohydrates | 4.1 g |
| Fiber | 0.1 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0.4 mg |
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6 FAVOURABLE REVIEWS
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