Raw Mango chutney, 4 different & tasty chutney
In these days of summer, if you are tired of preparing vegetables every day, so today's recipe is for you. Today we are going to make 4 different types of chutney made from raw mango. All the four chutneys will be completely different in taste and will be very tasty. They are very easy to make, whenever you don't feel like making sabzi, make this chutney and serve it with roti, naan, paratha or etc. So you too make these raw mango chutney with this easy method and enjoy their taste with your family.
Ingredients for Raw Mango Chutney
For Spicy Mango Green Coriander Chutney
Coriander Leaves - 1 cup, chopped
Raw Mango - 1/4 cup, chopped
Green Chilli - 3
Ginger - 1 inch
Salt - 1/2 tsp
Black Salt - 1/2 tsp
Cumin Seeds - 1/2 tsp
Asafoetida - 1/2 pinch
For Mango Sweet and Sour Chutney
Mint Leaves - 1 cup
Coriander Leaves - 2-3 tbsp, chopped
Raw Mango - 1/4 cup, chopped
Green Chilli - 2
Ginger - 1 inch
Sugar - 2 tbsp
Black Pepper - 10-12
Salt - 1/2 tsp
Black Salt - 1/2 tsp
Cumin Powder - 1/2 tsp
Asafoetida - 1/2 pinch
For Mango Thecha
Raw Mango - 1/2, finely chopped
Ginger - 1-1.5 inches
Green Chilli - 3
Black Pepper - 1/4 tsp, crushed
Black Salt - 1/4 tsp
Salt - 1/2 tsp
For Mango Spicy Masala Chutney
Raw Mango - 1/2 cup
Coriander Seeds - 3 tbsp
Dry Red Chilli - 6-7
Salt - 1.25 tsp
Asafoetida - 1 pinch
Process of making Spicy Mango Green Coriander Chutney
In a mixer jar, take ¼ cup of chopped raw mango, 3 green chilies chopped, 1 inch ginger chopped, 1 cup of chopped coriander leaves, ½ tsp of salt, ½ tsp of black salt, ½ tsp of cumin, ½ pinch asafoetida and 2-3 tbsp of water.
Grind them finely, in this way sour chutney of raw mango will be ready. Serve it and enjoy its taste. Keep it in the fridge and eat it for 8-10 days.
Process of making Mango Sweet and Sour Chutney
In a mixer jar add ¼ cup of raw mango chopped, 2 green chilies chopped, 1 inch of ginger chopped, 1 cup of mint, 2-3 tbsp of chopped coriander leaves, 2 tbsp of sugar, 10-12 black pepper, ½ tsp of salt, ½ tsp of black salt, ½ tsp of roasted cumin powder, ½ pinch asafoetida and 2-3 tbsp of water.
Grind them finely, in this way sour-sweet chutney of raw mango will be ready. Serve it and enjoy its taste. Keep it in the fridge and eat it for 8-10 days.
Process of making Mango Thecha
Finely chop ½ raw mango, 1-1.5 inch of ginger and 3 green chilies. Then add chopped raw mango, ginger and green chilies along with some green coriander, ¼ tsp of crushed black pepper, ¼ tsp of black salt and ½ tsp of salt in the khalbatta.
Beat them well, till they are completely mixed. In this way Gujarati thecha will be ready, serve it and enjoy its taste. You can keep it in the fridge and eat it for 15 days.
Process of making Mango Spicy Masala Chutney
Put ½ cup of chopped raw mango, 6-7 dry red chillies, 3 tbsp of whole coriander, 1.25 tsp of salt, 1 pinch asafoetida and some water in a mixer jar. Grind them finely, in this way the spicy masala chutney of raw mango will be ready. Serve it and enjoy the taste. You can keep it in the fridge and eat it for 15 days.
Suggestions
Make whichever chutney you like and enjoy its taste.
Raw Mango chutney, 4 different & tasty chutney
Tags
- quick recipe
- raw mango chutney
- Easy Recipe
- Sweet & Sour Chutney
- Sour Chutney
- Gujarati Thecha
- Mango Spicy Masala Chutney