Do the mango tango with this tangy and spicy raw mango chutney recipe


Mango season and summer vacations are two good things that come together. It's the time when Indian kitchens do the mango tango; raw and ripe avatars - ranging from curries, pickles to desserts - of the succulent fruit are sent to the dining tables irrespective of the mealtime. Consuming raw mangoes helps to ease acidity and chest burns and works as sun stroke prevention as well as cure.

Mangoes also make the best dips and sides, in the form of chatpata chutneys. This mango season, try out our tangy and spicy raw mango chutney recipe with onions, dal and lots of mustard seeds.


For chutney

1 mango


3 dried red chillies

5 shallots

1 tsp dal

1 tsp urad dal

1 tsp fenugreek seeds

1/4 tsp turmeric powder


For seasoning

1/2 tsp mustard seeds

1 dried red chilli

2 sprigs of curry leaves



Peel and chop the mango

Heat oil in a pan

Fry urad dal, dal, fenugreek seeds

Add shallots, red chillies, garlic

Add chopped mango

Saute till the raw smell leaves

Allow it to cool down and grind coarsely in a mortar and pestle

Heat oil in a pan

Splutter mustard seeds

Add red chilli, curry leaves and saute well

Add chutney and saute for a minute

Serve with rice

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