Vibrant Raw Turmeric and Mango Chutney: A Flavorful and Healthy Condiment
30 minutes
966 reads
About Vibrant Raw Turmeric and Mango Chutney: A Flavorful and Healthy Condiment
Ignite your taste buds with this vibrant Raw Turmeric and Mango Chutney! This incredible condiment delivers a burst of sweet and savory flavor that will elevate any dish.The secret lies in the dynamic trio of tangy raw mango, earthy turmeric, and sweet jaggery. This unique combination creates a flavor profile that's both refreshing and deeply satisfying.Beyond its delicious taste, this chutney boasts incredible health benefits thanks to the anti-inflammatory turmeric and vitamin-rich raw mango. Enjoy it as a digestive aid, a flavorful addition to meals, or a unique spread.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Produce
- 250 gm Mango peeled and chopped, raw
- 25 gm Turmeric Root fresh, or 1 tsp turmeric powder, peeled and grated
- 25 gm Ginger Root peeled and grated
- 1 Chili dried, red, whole
Pantry
- 100 gm Jaggery grated or chopped
- ½ tsp Mustard Seeds
- ½ tsp Mustard Oil
- 1 ½ tsp Salt or to taste
Instructions
- In a small saucepan, combine the chopped raw mango with enough water to cover it. Bring to a boil over medium-high heat. Reduce heat and simmer for about 10-12 minutes, or until the mango is tender but not mushy.
- Heat the mustard oil in a separate pan over medium heat. Add the mustard seeds and dried red chili. Sauté for about 30 seconds, until the mustard seeds begin to pop and the chili darkens slightly.
- Add the grated turmeric and ginger to the pan. Sauté for another minute until fragrant, stirring constantly to prevent burning. This step enhances the flavors of the spices.
- Add the boiled mango, jaggery, and salt to the pan. Stir well to combine all the ingredients. Simmer for 5-7 minutes, or until the chutney thickens slightly, stirring occasionally to prevent sticking.
- Remove the chutney from the heat and let it cool completely before serving. The chutney will thicken further as it cools. Enjoy this vibrant chutney as a condiment with your favorite Indian dishes or as a spread for sandwiches and wraps.
Recipe Notes
Good To Know
- For a deeper flavor, lightly roast the mustard seeds in the mustard oil until they start to pop before adding them to the chutney; this enhances their nutty aroma and reduces bitterness.
- If you prefer a smoother texture, pulse the finished chutney briefly in a food processor, but leave some small chunks of mango for a pleasant contrast.
- Let the chutney rest in the refrigerator for at least a few hours before serving—this allows the flavors of turmeric and mango to meld beautifully and the raw heat of the turmeric to mellow.
- For a vegan variation without jaggery, substitute with date paste or coconut sugar, adjusting the quantity to balance the sourness of the mango.
Expert Tips
- Adjust the amount of green chilies to control the heat level of the chutney according to your preference.
- Fresh ginger can also be added to this chutney for a more pungent flavor. Add it along with the green chilies.
- This chutney pairs wonderfully with Indian breads like roti, paratha, and dosa, as well as with rice dishes and grilled meats.
Storage Instructions
- Store leftover chutney in an airtight container in the refrigerator for up to 1 week.
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Recipe Nutrition
Calories: 55kcalFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mg
Geeta Biswas
Articles: 919
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
What a delicious recipe! Thanks for posting.
This is delightful! Thanks for the recipe.
This looks perfect! Thanks for posting.