Himachali Dry Raw Mango Chutney Recipe
Himachali cuisine, with its vibrant flavors and bold spices, offers some truly unique dishes, and this Himachali Dry Raw Mango Chutney is one of the standout condiments that perfectly complements the region’s hearty meals. This tangy, fresh chutney made from raw mangoes, mint, and coriander is an ideal accompaniment to traditional Himachali dishes like Chana Madra or steamed rice. Its zesty taste balances rich curries and adds a delightful contrast to heavy meals, making it a refreshing side dish for any occasion.
Ingredients:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Raw Mango | 1 cup | Cut into pieces |
| Fresh Mint (Pudina) | 1 cup | Wash and chop |
| Fresh Coriander (Green Dhaniya) | 1/2 cup | Wash and chop |
| Green Chilies | 2 | Chopped |
| Sugar | 1/2 tablespoon | |
| Salt | To taste | |
| Hot Water | As required | For soaking the mangoes |
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12
Cuisine: Himachali
Course: Side Dish
Diet: Vegetarian
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | 15-20 kcal |
| Protein | 0.5 g |
| Carbohydrates | 3 g |
| Fat | 0.1 g |
| Fiber | 1 g |
| Sodium | Varies with salt |
| Sugar | 1 g |
Instructions:
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Prepare the Mangoes: Start by soaking the raw mango pieces in hot water for about 10 to 15 minutes. The heat will soften the mango, making it easier to blend and bringing out its natural tang. Once the mango pieces have softened, drain the water and set both the mango and the water aside.
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Grind the Ingredients: In a mixer or food processor, add the soaked raw mango, chopped mint leaves (pudina), green coriander, green chilies, sugar, and salt. Pour a little bit of the warm water (the water that you soaked the mango in) into the mix to aid in grinding the ingredients into a smooth paste. Blend it until you achieve a thick, chutney-like consistency.
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Serve: Once the chutney is ready, transfer it to a bowl. You can serve this refreshing Himachali chutney right away or chill it slightly in the refrigerator for a cooler taste.
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Pairing Suggestions: This Himachali Dry Raw Mango Chutney is a perfect side dish to pair with a variety of Himachali meals. It goes wonderfully with Chana Madra, a popular Himachali curry made with chickpeas, or simple steamed rice. It also serves as a great dip for any flatbread or a crispy snack like samosas.
Pro Tips:
- Adjust the Spice Level: If you like your chutney to have more heat, feel free to add extra green chilies or a pinch of red chili powder while grinding.
- Herbal Variation: You can also add a few basil leaves or a dash of fennel seeds to give this chutney a different flavor profile.
- Sweetness Adjustment: The amount of sugar in this recipe can be adjusted based on the sourness of your raw mango. If the mangoes are too tart, increase the sugar slightly.
This Himachali Dry Raw Mango Chutney offers a delightful combination of sweet, tangy, and slightly spicy flavors, making it a fantastic addition to any meal. It’s a versatile recipe, easy to whip up, and guaranteed to elevate your culinary experience with a burst of fresh, vibrant flavors. Enjoy the taste of Himachal right in your own kitchen!
