Himachali Dry Raw Mango Chutney Recipe

The Himachali Dry Raw Mango Chutney Recipe is delicious and tangy Himachali recipe, this dry raw mango chutney is a traditional Himachali recipe which is easy to make and need very few simple ingredients.

Pooja Thakur
17 ratings.
Himachali Dry Raw Mango Chutney Recipe

A Delicious chutney, Himachali Dry Raw Mango Chutney Recipe is a lovely combination of dry raw mango along with pudina and coriander leaves and a heat from the green chillies. 

Summer is a great time to source raw mangoes and sun dry them in the scorching heat.

Serve Himachali Dry Raw 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 Bhey 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 Aam Papad (Sun Dried Mango) , pieces 
  • 1 cup Mint Leaves (Pudina) , washed and chopped
  • 1/2 cup Coriander (Dhania) Leaves , washed and chopped
  • 2 Green Chillies , chopped
  • 1/2 tablespoon Sugar
  • Salt , to taste
  • Hot water , as required (preferably 2 cups)

How to make Himachali Dry Raw Mango Chutney Recipe

  1. To begin making the Himachali Dry Mango Chutney recipe, soak 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. In a mixer- jar, combine the raw mango pieces, mint leaves, coriander leaves, green chillies, sugar, salt and some water which we kept aside and 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 recipe with Himachali Chana Madra and Steamed rice for a weekday meal.

Pooja Thakur

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Last Modified On Tuesday, 27 March 2018 15:56
     
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