Karnataka Style Mangrasa Recipe - Raw Mango Chutney Recipe
The Karnataka Style Mangrasa Recipe is a finger licking tangy and sweet recipe made from semi ripe raw mangoes and cooked in spices to make a delicious sweet and spicy rasa/ mango chutney that will go well along with a dosa.
Karnataka Style Mango Rasa Recipe also known as Mangrasa is a deliciously tangy, sweet and spicy chutney made with the last of the mangoes available in market - the Gini Moothi cultivar or Totapuri Mangoes that are available almost towards the ending of Mango season.
This is a famous chutney that can be had as an accompaniment with Curd Rice, dosa or akki rotti, that is native to the region of Uttara Kannada district of Karnataka.
If you like this Karnataka Style Mango Rasa Recipe, try more Mango recipes like
- The quantity of jaggery can be adjusted depending on the sweetness of mango.
- The mangoes can be grated and used in the recipe.
- Though any refined oil can be used in this recipe, coconut oil provides that fine and subtle sweetness that brings in an authenticity to this recipe.
- 2 Mango (Raw) , (half ripen Totapuri cultivar)
- 1/2 cup Jaggery , grated
- 1 tablespoon Red chilli powder
- 2 teaspoons Methi Seeds (Fenugreek Seeds)
- 2 teaspoons Cumin seeds (Jeera)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 cup Water , (adjust)
- 1/2 cup Coconut Oil
- Salt , to taste
How to make Karnataka Style Mangrasa Recipe - Raw Mango Chutney Recipe
To begin making the Karnataka Style Mango Rasa Recipe | Mangrasa, remove the skin of mangoes and cut the mango into small thin slices. Keep this aside for further use.
In a tadka pan, add fenugreek seeds and dry roast until you get nice aroma. Keep this aside to cool.
To the same pan, add cumin sauté well on medium heat for a minute or till fragrant. Switch off the heat and keep aside.
Once the fenugreek and cumin seeds cool down, transfer them into a mixer jar and grind it into a fine powder.
In a pan, add oil and heat for a minute on medium flame. Now add the ground masala powder and sauté for a minute. Now add hing and fry for about 30 seconds.
Next, add mango slices and cook on medium flame for 5 minutes. Now add grated jaggery, red chilli powder and salt to the cooked mango rasa.
Add water to this mango rasa and cook for 5 minutes until the jaggery melts.
Cook the Mango Rasa on medium flame for 5 more minutes until it thickens to jam type consistency. Switch off the flame.
Cool the mango rasa or mangrasa and store in airtight container. This can stay good for 5-7 days under refrigeration when kept in an airtight container.
Karnataka Style Mangrasa Recipe - Raw Mango Chutney Recipe is part of the Recipe Contest: South Indian Cooking