Delicious Smoky Raw Mango Chutney Recipe to Relive Childhood Memories
Smoky Raw Mango Chutney Recipe
Raw Mango Chutney Recipe: The delightful taste of raw mango chutney evokes nostalgic memories of childhood, especially those visits to grandparents' homes where this tangy treat was a staple. During the summer months, many households whip up this chutney, which combines raw mangoes with mint, coriander, green chilies, and garlic. Not only is it a flavorful addition to meals, but it also boasts numerous health benefits. The traditional method involves chopping raw mangoes and blending them with salt, garlic, and green chilies.
Today, we present a unique twist on the classic raw mango chutney recipe, inspired by Chef Kunal Kapur's innovative approach shared on his Instagram. He emphasizes that the key to unlocking the chutney's full flavor lies in roasting the mangoes and chilies over an open flame. This method imparts a subtle smokiness, enhancing the spicy and tangy profile of the chutney. We encourage you to try this smoky version at least once. Now, let’s explore the recipe for this flavorful raw mango chutney.
**Ingredients for Raw Mango Chutney**
2 Raw Mangoes
3 Green Chilies
2 cups Fresh Coriander Leaves
1 cup Mint Leaves
1 tbsp Ginger
Salt (to taste)
½ tsp Black Salt
½ tsp Black Pepper Powder
2 tsp Roasted Cumin Powder
½ cup Cold Water (preferably ice-cold)
**Method for Preparing Raw Mango Chutney**
Begin by lightly charring the raw mangoes and green chilies over a gas flame until they show signs of blackening. Once roasted, remove them from the heat and let them cool in a bowl. After cooling, peel the mangoes using a knife. Place the mango pulp and roasted chilies into a mixer jar. Add the coriander, mint, ginger, salt, black salt, black pepper powder, and roasted cumin. Pour in the ice-cold water and blend until smooth. Adjust the seasoning and consistency to your liking, and serve it alongside rice, roti, samosas, or any snacks of your choice. This chutney elevates any meal to a new level of deliciousness.
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