Its summer time! Enjoy every bite of your food with moango mint chutney.
Fresh raw mango mint chutney that’s especially good during summer. Mint helps to tackle tummy troubles that the heat brings in its wake and raw mango is a famed antidote for heatstroke.
Now that we’ve set out that raw mango and mint are a blessed healing combination, let’s get onto the chutney recipe.
- Raw mango – 200 grams
- Mint leaves – 1 bowl of leaves
- Green chilies – 2
- salt – 1/2 teaspoon or to taste
- Black salt (optional) – 1/4 teaspoon or to taste
- Sugar – 1/2 teaspoon
- Jeera Powder – 1/4th spoon
- Black Pepper Powder- 1/4th Spoon
How to prepare Raw mango Pudina Chutney
Take pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.
Take raw mango peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.
Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1/2 tsp salt or to taste,1/4 tsp black salt or to taste, 1/4 tsp cumin seeds, and 2 green chilies (washed and cut into halves). Add ½ cup water to it. Grind well.
Chutney is ground and ready,take out the chutney in a bowl.
Raw mango pudina chutney is ready. You can serve this chutney with kachori. samosa pakoras, dosa and with meals as well.
You can adjust the quantity of green chili as desired. If you like spicy chutney you can add more green chilies.