Easy Raw Mango Chutney Preparation | YummyFoodRecipes.in By, 2015-09-30 Easy Raw Mango Chutney Preparation | YummyFoodRecipes.in Try this Kerala style Mango Chutney Recipe as it is super easy to prepare and spicy in taste. Use raw mangoes to prepare the chutney. Prep Time: 25min Cook time: 30min Ingredients: 2Mangoes,Saltto taste,2 tablespoonsChili powder,½ teaspoonTurmeric powder,2 teaspoonMustard seeds,½ tablespoonFenugreek seeds,½ cupOil,½ teaspoonMustard seeds,1- leavesCurry leaves, Instructions: Cut mangoes into small pieces and add salt to it Keep it aside Add mustard seeds and fenugreek seeds to a grinder Grind them in to smooth powder Place pan on flame and add oil to it Add ½ teaspoon of mustard seeds and crackle them for 30 seconds Add fenugreek seeds and sauté them for another 30 seconds Add grounded mustard and fenugreek seeds. Stir them and add curry leaves Add chili powder and turmeric powder to it Mix them well and off the flame Add mango pieces to it and mix them well with the mixture Once the pickle cools down, place it in a bottle and close the lid The pickle also tastes good with hot rice along with ghee. Sprinkle salt at the end and mix it well. Gingelly oil tastes good to the pickle. Keep the pickle at room temperature for a week or you can also refrigerate the pickle if you want. Benefits of Raw Mangoes -Neelima

Mango Pickle Recipe - Tamil New Year Special

Mango Pickle Recipe - Tamil New Year Special

Know preparation of Mango Chutney and have it with dosa or idli. It is very easy to prepare within 10 minutes. Know the recipe cooking process and prepare it for your family members.

Ingredients

  • 2Mangoes
  • Saltto taste
  • 2 tablespoonsChili powder
  • ½ teaspoonTurmeric powder
  • 2 teaspoonMustard seeds
  • ½ tablespoonFenugreek seeds
  • ½ cupOil
  • ½ teaspoonMustard seeds
  • 1- leavesCurry leaves

Directions

  • Cut mangoes into small pieces and add salt to it
  • Keep it aside
  • Add mustard seeds and fenugreek seeds to a grinder
  • Grind them in to smooth powder
  • Place pan on flame and add oil to it
  • Add ½ teaspoon of mustard seeds and crackle them for 30 seconds
  • Add fenugreek seeds and sauté them for another 30 seconds
  • Add grounded mustard and fenugreek seeds. Stir them and add curry leaves
  • Add chili powder and turmeric powder to it
  • Mix them well and off the flame
  • Add mango pieces to it and mix them well with the mixture
  • Once the pickle cools down, place it in a bottle and close the lid

The pickle also tastes good with hot rice along with ghee. Sprinkle salt at the end and mix it well. Gingelly oil tastes good to the pickle. Keep the pickle at room temperature for a week or you can also refrigerate the pickle if you want.

Benefits of Raw Mangoes

-Neelima

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