Mango season is here and I’m simply loving it. With the arrival of king of fruits, so many delicious seasonal food preparations are made. Although, I enjoy fresh mango aam-ras, but my childhood favorite is raw-mango chutney. At my home, it’s called kairi ki lungi.
Frankly speaking, more than mangoes, it’s raw mangoes that I wait for. Even while writing about it, my mouth has filled with taste of sweet and tangy raw mango chutney. 🙂
This sweet and tangy accompaniment can be paired with multi-grain paratha, kebabs or even chana dal pakora. Well, when you are fond of something, you actually tend to combine it with anything and everything. Same is the case with this raw mango chutney. Since I relish its taste, I pair it with even a slice of toast. 🙂
It can be used as a spread, dip or for adding sweet and sour taste to any food preparation.
I make it as soon as I see raw mangoes for the first time in market. So, here is the season’s first batch of my ultimate favorite lungi.
- Raw mangoes: 4-5 medium size
- Sugar: ½ cup
- *Panch-foran: 1 tsp
- Asafoetida: ¼ tsp
- Dry coriander powder: ¼ tsp
- Red chili powder: ¼ tsp
- Salt: As per taste
- Turmeric: ¼ tsp
- Ghee: 1 tbsp
*Panch-phoran literally means “five spices.” It’s basically combination of five dry spices often used in eastern India recipes. However, you may notice it in Rajasthani curries and chutneys as well.
These combination of five spices invoke authentic Rajasthani flavor. It consists of cumin-seeds, mustard, nigella, fennel, and fenugreek. Normally, these are mixed in equal proportion. Since panch-phoran is often added in food preparations, these spices are mixed together and kept ready for use.
Depending on use, seeds can be dry roasted and coarsely grounded or can be used in tempering as whole seeds. Panch-phoran is also used in making authentic Rajasthani tomato chutney.
Procedure for raw mango chutney:
- Peel and cut raw mangoes into small pieces. You can cut into thin slices or chop per your liking.
- In a heavy bottom skillet, heat ghee and add panch-phoran and asafoetida.
- Temper the spices on medium heat. When you hear crackle of spices, add coriander powder, chili powder, raw mango pieces and stir.
- Add salt and turmeric and ½ cup of water. Stir well, cover and cook on low heat for 5 minutes.
- Add sugar and ¼ cup water once you notice raw mango pieces have become little tender.
- Cook further for 5 more minutes and take it off the flame.
This raw mango chutney or sauce stays good for 3-4 days at room temperature. Since this raw mango chutney can sustain without refrigeration it was a must companion for long travel trips during earlier days.
And if you keep it in refrigerator, it can easily for a month. Transfer it in a dry container for storing in refrigerator.
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