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.
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.
If you like this recipe, you can also try other Himachal recipes such as
- 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
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.
Strain the mango pieces and keep the water aside.
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.
Add some water if required. Adjust the salt and sugar according to your taste and dry mango chutney is ready to serve.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.