A tangy and sweet mango chutney made with raw mangoes and jaggery, seasoned with spices and mustard oil, perfect as a condiment.
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Peel and chop the raw mango into small pieces.
In a pan, heat the mustard oil until it is hot.
Add the panchphoran and let it splutter.
Add the chopped mango pieces and sauté for a few minutes.
Add the garlic cloves and continue to sauté until the mango is slightly softened.
Stir in the turmeric powder, salt, coriander powder, cumin powder, red chilli powder, and chaat powder.
Add the jaggery and mix well until it melts and combines with the mango.
Cook for about 10-15 minutes on low heat until the mixture thickens.
Remove from heat and let it cool before serving.
Adjust the amount of jaggery according to your taste preference for sweetness.
Store the chutney in an airtight container in the refrigerator for longer shelf life.
How do I store Village Style Mango Gudamba for maximum freshness?
To store Village Style Mango Gudamba, transfer it to an airtight container and keep it in the refrigerator. It can last for up to 2-3 weeks. Make sure to use a clean spoon each time to avoid contamination.
What are some good pairings for Mango Gudamba?
Mango Gudamba pairs wonderfully with Indian flatbreads like parathas or rotis, as well as rice dishes. It can also be served as a condiment alongside grilled meats or as a spread on sandwiches for a tangy twist.
Can I substitute jaggery with another sweetener in this Mango Gudamba recipe?
Yes, you can substitute jaggery with brown sugar or coconut sugar if you prefer. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds depth to the chutney.
Is Village Style Mango Gudamba suitable for vegan diets?
Yes, Village Style Mango Gudamba is vegan-friendly as it contains no animal products. The ingredients are all plant-based, making it a great condiment for those following a vegan lifestyle.
What is the cooking process for making Mango Gudamba from scratch?
To make Mango Gudamba, start by peeling and chopping raw mangoes. Heat mustard oil in a pan, add panchphoran, and let it splutter. Sauté the mango pieces and garlic, then add spices and jaggery. Cook on low heat until the mixture thickens, then let it cool before serving.
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