Himachali Dry Mango Chutney Recipe

Dry Mango Chutney is a traditional Himachali recipe which is easy to make and need very few day to day ingredients.

Pooja Thakur
12 ratings.
Himachali Dry Mango Chutney Recipe

Dry Mango Chutney is a traditional Himachali recipe which is easy to make and need very few day to day ingredients. In Himachal, it is usually served with Dal and Steamed Rice but you can always serve as a side dish with your meal. It is sweet and tangy in taste and remains fresh for 3 days in refrigerator.

Serve Himachali Dry Mango Chutney with Himachali Chana Madra and Steamed rice for a weekday meal.

If you like this recipe, you can also try other Himachal recipes such as

  1. Himachali Chana Madra Recipe
  2. Himachali Khatta Recipe
  3. Himachali Mutton Rara Recipe

Cuisine: HImachal
Course: Side Dish
Diet: Vegetarian
Equipments Used: Mixer and Grinder
Prep in

10 M

Cooks in

10 M

Total in

20 M

Makes:

6-7 Servings

Ingredients

  • 1 cup Amchur (Dry Mango Powder) , pieces 
  • 1 cup Mint Leaves (Pudina) , washed and chopped
  • 1/2 cup Coriander leaves (Dhania) , washed and chopped
  • 2 Green Chillies , chopped
  • 1/2 tablespoon Sugar
  • Salt , to taste
  • Hot water , as required (preferably 2 cups)

Directions for Himachali Dry Mango Chutney Recipe

  1. To begin making the Himachali Dry Mango Chutney recipe, dip dry raw mango pieces in hot water for 10 to 15 minutes so that they become soft and tender. 

  2. Strain the mango pieces and keep the water aside. 

  3. Add raw mango pieces, mint leaves, coriander leaves, green chillies, sugar, salt and some water which we kept aside in a blender. Blend them to a fine paste. 

  4. Add some water if required. Adjust the salt and sugar according to your taste and dry mango chutney is ready to serve.

  5. Serve Himachali Dry Mango Chutney with Himachali Chana Madra and Steamed rice for a weekday meal.

Pooja Thakur

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Last Modified On Wednesday, 12 April 2017 08:35

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