Raw Mango Garlic Chutney

A tangy garlicky dip to go with parathas and fried savories. Raw mango garlic chutney (kachcha aam lahsun chutney) is a must-try when raw mangoes are in season.

I have used here the totapuri aam (literally “parrot-faced mango”!) – this variety has a lovely sweet-edged tartness to it. Any mango with a similar flavor base can be used in this recipe.

You Need:

• Raw mango (totaturi or similar) – 250 grams
• Garlic – 4 cloves
• Dry red chilies – 4
• Jaggery – 1 tablespoon
• Salt – 1/2 teaspoon (adjust to taste)

For the tadka:

• Panch phoron – 3/4  teaspoon
• Asafoetida powder – large pinch
• Peanut oil or mustard oil – 1 tablespoon

In the picture above (clockwise from top-left): jaggery, garlic cloves, dry red chilies, raw mango.

How To Make Raw Mango Garlic Chutney:

1. Grind it all

Peel the raw mango and chop it. Discard the seed.

Place the chopped raw mango, garlic, dry red chilies in a chutney grinder.

Grind till blended, then add salt and jaggery. Add some water if you want the chutney thinner (I do not normally add any). Grind well to paste.

2. Do the tadka

Heat the oil in a pan. When the oil is hot, add to it panch phoron. As soon as the fenugreek seeds in the panch phoron turn dark, add asafoetida powder and stir.

Pour into the tadka the blended raw mango and spices.

Cook for a minute, then turn off the heat.

Let cool to room temperature.

Raw mango garlic chutney is ready.

Serve the chutney alongside a bigger meal of chapatis, dal and curry, or as a solo accompaniment for stuffed parathas.

This chutney stays good in the fridge for over a week.