Stateside, chutneys are somewhere between a jam or relish, but in India, that’s just the tip of the chutney iceberg. A spicy, sweet, tangy or savory condiment, chutneys or pickles are widely used across India alongside regular meals. It is served with everything from rice, to naan or dosa to curry dishes.
There’s a reason mango makes us think fondly of summers, and here’s an amazing summer recipe which is the Raw Mango Chutney. Raw mangoes are a powerhouse of nutrients and high in Vitamin C. They are greatly beneficial for treating digestive issues, preventing dehydration, detoxifying liver and boosting heart health. Raw mangoes are high in fibre and also contain Vitamin B3-Niacin, which regulates and boosts good cholesterol. It is also good to maintain healthy teeth, skin and hair. Onions too have cooling characteristics, helps maintain blood pressure and controls sugar levels.
Another important ingredient in this recipe is jaggery. Jaggery has always been considered to be a winter staple, helping us keep our bodies warm but on the contrary, jaggery works wonders even in summers. In most parts of India, it is a common practice to eat a piece of jaggery or sip some jaggery water before stepping out of home during summers.
This one here is a Maharashtrian style recipe, also known as Kanda-Kairi chi Chutney. I’ve borrowed this recipe from my mom and would never like my Raw Mango Chutney to be prepared any other way, it tastes so flabbergasting. I have used Kashmiri red chilli powder for the deep red colour, so if you are using regular chilli powder, you may want to reduce the quantity a bit as per liking. Also, the jaggery quantity can be changed depending on the sweetness that is desired and/or the sourness of raw mangoes.
This chutney stays good for 2-3 days over the counter and for about a week if stored in refrigerator. Apart from this, another refreshing summer recipe that you may want to try out is Aam Panna, which is also up on the blog.