Raw Mango Chutney
Nowadays, during the summer season, raw mangoes or 'keri' are abundantly available. The taste of raw mangoes fallen from the tree or (local) mangoes is a delightful mix of sour and sweet! However, in a few days, due to the intense sun, these mangoes will not only start to ripen but their raw sourness will also disappear. So why not preserve the sour taste of these raw mangoes by making a sweet and sour chutney that can be prepared instantly and eaten right away, so that their taste can be enjoyed even when they are out of season?
Ingredients
- Raw mango - half a kilo
- Sugar - 600 grams
- Asafoetida - a pinch
- Black salt - half a small spoon
- White salt - half a small spoon
- Black pepper - half a small spoon
- Red chili - one small spoon
Method Peel the raw mangoes, remove their stones, and grate them. In a glass bowl, put the grated mangoes, add sugar and both white and black salt, mix well, and cover it for half an hour. Stir it with a spoon once or twice in between. After a while, when the sugar has completely dissolved and released water, put it in a pan or a wok on low heat and keep stirring it slowly with a spoon. When the sugar starts to thicken and forms a one-string consistency syrup, remove it from the heat and put it back in the glass bowl to cool down. Once it has cooled, add asafoetida, black pepper, and red chili to it. You can use this instantly prepared mango chutney right away, and you can also store it in a glass jar for a long time.