Discover the vibrant flavors of India with this easy Raw Mango Tomato Chutney recipe! This delightful chutney combines the tartness of raw mangoes with the sweetness of ripe tomatoes, creating a perfect balance of flavors. Infused with aromatic garlic, spicy green chilies, and fresh coriander, this chutney is a versatile condiment that complements a variety of dishes. Learn the secret to achieving its beautiful red color with a simple trick using Kashmiri red chili powder....
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cook the raw mango and tomato on medium flame until the skin of the tomatoes starts to come out. Flip the sides occasionally to ensure even cooking.
Remove the peel from the cooked tomato and mango.
Allow the cooked ingredients to cool completely.
Transfer the cooled ingredients to a mixer jar.
Add chopped onion and green coriander leaves with stems to the mixer jar.
Add salt to the mixer jar.
Grind the ingredients coarsely to form the chutney.
For a beautiful red color, add 1 tsp of Kashmiri red chili powder to the remaining leftover oil and mix it with the prepared chutney.
Can I use different types of oil for this chutney?
Mustard oil is traditionally used for its pungent flavor, but you can substitute it with vegetable oil or olive oil if preferred. However, the taste will be slightly different.
How long can I store the Raw Mango Tomato Chutney?
The chutney can be stored in an airtight container in the refrigerator for up to a week. Ensure it's properly sealed to maintain its freshness.
Can I adjust the spice level of the chutney?
Yes, you can adjust the number of green chillies according to your preference. For a milder chutney, reduce the number of chillies or remove the seeds before adding them.
What dishes pair well with this chutney?
This chutney is versatile and pairs well with Indian snacks like samosas, pakoras, or as a side with rice and lentil dishes. It can also be used as a spread for sandwiches or wraps.
Can I use dried mango powder (amchur) if I don't have raw mango?
While fresh raw mango is ideal, you can use dried mango powder (amchur) as a substitute. Add it gradually to taste, as the tartness can vary.
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