Mango Chutney Pickle। Aam ki Achari Chtuney
Blending in unique taste of sumptuous Raw mangoes and a dash of flavors of indian spices. This delicious Raw Mango chutney pickle can also be relished with samosas and kachoris.
Ingredients for Mango Chutney Pickle :
- Raw Mango - 2 (300 gms )
- Mustard Oil - 1/2 cup(100 gms)
- Fennel seeds - 2 tbsp (coarsely ground)
- Yellow mustard - 2 tbsp (coarsely ground)
- Kashmiri Red chili powder - 2 tbsp
- Salt - 2 tbsp or as per taste
- Fenugreek seeds - 1 tbsp (coarsely ground)
- Turmeric Powder - 1/2 tbsp
- Black peppers - 3/4 tsp (coarsely ground)
- Asafoetida - 1 pinch
- Vinegar - 1 tbsp
- Mustard seeds - 1 tsp
- Fennel seeds - 1 tsp
- Cumin seeds - 1/2 tsp
How to make Raw Mango Chutney pickle :
Take Mangoes, Wash, peel and chop them finely.
Heat a wok, add 1 tsp oil. Add mango pieces in hot oil. Stir and cook until soft.
As they turn soft take out and keep aside to cool. Mango pieces have cooled, add to grinder jar and grind.
For spices, heat up 1/2 cup mustard oil in a wok , add cumin seeds.black mustard seeds. Slightly roast these. As mustard seeds crackle , add fennel seeds. Add asafoetida, fennel seeds powder, turmeric powder,fresh coarsely ground black pepper, kashmiri red chili powder, salt. Add the mango paste. Mix all and cook for 1 minute.
Keep to cool. As the pickle cools slightly add vinegar, mix well.
Take out the chutney pickle in a bowl, you can add it to any chutney to enhance the flavor. You can also use it along with the stuffings in making stuffed vegetables. If the pickle seems a bit dry then you can heat up some mustard oil, cool it and then add to the pickle.
As it cools down completely, keep in a glass container or food grade plastic container. You can eat this pickle for over an year. You can have it as a pickle, as chutney, or add to other chutney and stuffings and enhance the taste of your recipe.
- Adding vinegar enhances the taste as well as maintains a longer shelf life of the chutney pickle.
- You can use any vinegar to it.
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