Raw Mango Chutney Recipe

Name: Raw Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: raw mango; 1/4 teaspoon nigella seeds; 1/4 teaspoon fenugreek seeds; 1/2 teaspoon cumin seed; 1/2 teaspoon coriander seed; 1/4 teaspoon fennel seed; 1 green chili; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/2 teaspoon oil

Servings: persons

raw mango
1/4 teaspoon nigella seeds
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/4 teaspoon fennel seed
1 green chili
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon oil

1
peal the mango.
2
chop the mango flesh in small pieces
3
heat oil in a flat wide thick pan.
4
add all nigella, fenugreek, fennel, coriander and cumin seeds.
5
fry till they start releasing their aroma.
6
add the minced green chilly.
7
add the chopped mango.
8
cook on medium to slow flame till mango becomes soft and translucent.
9
add salt and sugar.
10
taste and adjust seasoning as per taste.
11
Let it cool.
12
store in an air-tight jar and refrigerate it.
13
This chutney is good for 7 to 10 day.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: raw mango, 1/4 teaspoon nigella seeds, 1/4 teaspoon fenugreek seeds, 1/2 teaspoon cumin seed, and more.

Yes, Raw Mango Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raw Mango Chutney

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