Raw mango sweet and sour chutney is a unique chutney from my grandmother’s recipes from Karwar. The NKGSBs of Karwar use a lot of jaggery, coconut and red dry chillies in their cooking. This chutney scores high on the health quotient due to the combination of raw mango and jaggery.
I have used a strong and aromatic hing called IRANI hing in the preparation of this chutney. This chutney is unique in the sense that the ingredients used here are roasted which helps release their natural oils and thus give a sticky texture to the chutney and a longer shelf life! Again the Irani hing used here imparts a unique and absolutely delicious flavour to this chutney especially when the crystals are roasted in oil. This chutney can be prepared and stored in the refrigerator for a few days to be used as desired.
Passed down to my mom by her mom and now presented by me to you all……Here goes the recipe….
- 1/4 cup Raw Mango…… Cubed (3 pieces of 1 inch size each)
- 4 Bedgi dry red chillies or 1 1/2 tsp red chilli powder
- 1/4 tsp Irani hing crystals / Strong Pickle Hing Crystals / Regular Hing (Asafoetida)
- 1 cup Fresh grated coconut (200ml cup used)
- 6-7 tsp Jaggery
- 1/4 tsp salt
- Oil for roasting the ingredients
METHOD OF PREPARATION:
1. In a small kadhai, heat a few drops of oil and roast the raw mango pieces in it for about 2 to 3 minutes. The mango will change colour and soften a bit. Remove from flame and keep aside.
2. In the same kadhai heat another few drops of oil and roast the Bedgi red dry red chillies for a minute or two. Remove from flame and keep aside. If using red chilli powder instead, add it directly to the other ingredients while grinding.
3. Now again heat a few drops of oil in the kadhai and add the Irani hing pieces to it. They’ll immediately puff up releasing a unique aroma. Immediately remove from the flame and keep aside. If using regular asafoetida powder, I would suggest switching off the flame and quickly roasting the asafoetida powder in the hot oil, to avoid burning it.
4. Now in the same kadhai, dry roast the fresh coconut for about 2-3 minutes on low flame. You’ll see that it changes a bit of colour and texture. Switch off the flame and remove the coconut in a dish to cool down.
5. When all ingredients have cooled down, grind them all together (except the jaggery) in a mixer grinder without using a single drop of water.
6. When they have been almost ground, add the jaggery to it and grind again.
7. At no stage of grinding should water be used. It’s a wet sticky chutney with a unique sweet and slightly sour taste and the wonderful aromatic flavour of the special Irani hing
8. Serve this delicious NKGSB Style Sweet And Sour Raw Mango Chutney as an accompaniment to a meal of Daali Toay and hot steamed rice.
Note: An absolutely flavoursome chutney which can be substituted for vegetables to be had with chapatis or phulkas or can be relished for lunch and dinner with some Varan or Daali Toay and hot steamed rice and some crispy Phodi as an accompaniment.
If you like chutneys, do try another chutney from the NKGSB cuisine, the NKGSB Style Lasun Chutney.