Karnataka Style Mangrasa Recipe – Raw Mango Chutney
Embark on a culinary journey to the heart of Karnataka with this delightful Raw Mango Chutney, known locally as Mangrasa. This recipe brings together the tangy flavor of raw mangoes and the sweetness of jaggery, harmonizing beautifully with aromatic spices. It’s perfect as a side dish, enhancing a variety of meals, especially when paired with traditional Indian breakfasts.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (half ripen Totapuri cultivar) | 2 Mangoes |
| Jaggery (grated) | 1/2 cup |
| Red Chilli Powder | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 2 teaspoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Asafoetida (Hing) | 1/2 teaspoon |
| Water (adjust as needed) | 1/2 cup |
| Coconut Oil | 1/2 cup |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 220 calories |
| Protein | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugars | 20 g |
| Fat | 10 g |
| Saturated Fat | 8 g |
| Sodium | 15 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 15 |
| Total | 25 |
Servings
| Number of Servings |
|---|
| 4 |
Instructions
To prepare this mouthwatering Karnataka Style Mangrasa, follow these detailed steps:
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Prepare the Mango: Begin by carefully peeling the raw mangoes and slicing them into thin, small pieces. Set these slices aside, as they will be added to the chutney later.
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Roast the Spices: In a tadka pan, add the methi seeds (fenugreek seeds) and dry roast them on medium heat until they release a fragrant aroma, which usually takes about 2-3 minutes. Once roasted, remove them from the heat and let them cool.
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Sauté Cumin: Using the same pan, add the cumin seeds and sauté them for about a minute on medium heat or until they become aromatic. Afterward, switch off the heat and allow the cumin to cool down.
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Grind the Spices: Once the roasted fenugreek and cumin seeds have cooled, transfer them into a mixer jar and grind them into a fine powder. This aromatic spice mix will elevate the flavor of your chutney.
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Heat the Oil: In a medium-sized pan, pour in the coconut oil and heat it over medium flame for about a minute. The oil should be hot but not smoking.
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Add Ground Masala: Once the oil is heated, add the ground spice mixture to the pan. Sauté this for approximately one minute to allow the flavors to meld. Next, add the asafoetida (hing) and fry for another 30 seconds until fragrant.
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Cook the Mango: Introduce the sliced mango pieces to the pan and cook them over medium flame for about 5 minutes. The goal here is to slightly soften the mango without completely cooking it.
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Incorporate Jaggery and Spices: After the mango has softened, add the grated jaggery, red chilli powder, and salt to the pan. Stir well to ensure the mango slices are evenly coated with the spices.
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Adjust Consistency: Pour in the water, adjusting the quantity based on your desired consistency. Cook this mixture for an additional 5 minutes, allowing the jaggery to melt and the flavors to blend beautifully.
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Thicken the Chutney: Continue cooking the Mango Rasa for another 5 minutes on medium heat until it thickens to a jam-like consistency. The chutney should be glossy and well combined.
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Cool and Store: Once cooked, remove the pan from heat and let the chutney cool completely. Transfer it to an airtight container. When stored properly in the refrigerator, this Mango Rasa can last for 5-7 days, making it a convenient addition to your meals throughout the week.
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Serve: This Karnataka Style Mango Rasa is best enjoyed as a side dish, complementing dishes such as Udupi Style Pelakai Teepee Dosa or a simple South Indian Coconut Chutney for breakfast. Its unique flavor profile will add a vibrant touch to your dining experience.
Enjoy!
Indulging in this Karnataka Style Mangrasa Recipe will not only delight your taste buds but also transport you to the rich culinary landscape of South India. Whether you’re serving it at a festive gathering or simply savoring it during a quiet meal at home, this chutney is sure to impress. Happy cooking!
