Sweet, spicy and tangy green mango chutney! This recipe shows you how to make raw mango chutney easily at home with minimum ingredients.
It is a perfect side dish to eat with your roast chicken or fish. Tastes great as a side with rice and curry, too!
raw or semi-ripe mangoes, ginger, chili powder, turmeric and jaggery (jaggery can be replaced with palm sugar or coconut sugar)
Peel and roughly chop the raw mangoes (don't worry about equal size-that's what makes this chunky chutney special!)
Place the choped mangoes in a pot and add water with chili powder, salt and turmeric. Bring it to a boil.
Cook on medium-low flame until the mangoes turn mushy. You can leave it chunky if you wish or cook until smooth.
If you want the chutney smooth, cook it some more until you're able to mash the mangoes with the ladle. Add palm sugar and stir. Simmer until it dissolves.
Stir the chutney until it becomes thick and sticky. Keep stirring to prevent it from sticking to the bottom.
Sweet, spicy, tangy raw mango chutney! If you're wondering what to do with unripe mangoes, this is an easy side dish that goes with most of your mains-protein, fish or rice and curry!