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Tangy & Sweet Mango Chutney With Gur (Jaggery)




mango chutney with gur













































































Raw mango chutney is loved by one and all. The only thing that stops me from making this sweet and tangy chutney is its sweet part. Yes, it uses a good amount of sweetness. Ideally mango chutney is made with sugar. But I tend to avoid sugar wherever I can. So I have gone ahead with making the raw mango chutney with jaggery/gur. I had bought jaggery from my home town of Patiala and it came in handy for this easy mango chutney recipe with gur.

Last year, I had tried the mango chutney taking inspiration from Anita Chahal aunty ji.
 I have been trying to avoid making this chutney, since it uses a good amount of sugar/sweetener. Nevertheless I could not stop myself from making mango chutney for the season after Anita Chahal aunty ji posted the raw mango chutney in our food group  Healthy Recipes by Homemakers.

My mouth started to water every time I scrolled down the page and came across aunty ji's chutney. The day she had shared raw mango dip was my Savitri Amavasya fast. So I promised to treat myself to this tasty. tangy chutney after fast.

Here I am with this delectable yet simple mango chutney with gur. You have two recipes here. Both are extremely simple recipes to make mango chutney.

Ingredients

3 mangoes (grated)
1 tsp- salt/black salt
6-8 jaggery pieces (as shown in the video )- you may use sugar 1/2 cup instead- depending on the sweetness you want in the chutney - mine was khatti meethi
1/2  tsp- kalonji (nigella seeds)
1/2 tsp- roasted methi dana powder (optional)
1 tsp- jeera/cumin seeds
1/2 tsp- ajwain/carom seeds
1 tsp- vinegar- I have used apple cider vinegar
1/2 tsp- black pepper
1/2 tsp- hing powder (optional)
1 tbsp- sesame seeds/til (or melon seeds)


Procedure


  1. Grate mangoes using a grater.
  2. Collect all dry ingredients except sesame seeds.
  3. Add all these ingredients one by one to the grated mangoes. DO NOT ADD SESAME SEEDS and VINEGAR.
  4. Mix everything and cover.
  5. Keep it covered overnight.
  6. Next day, you will find that mangoes have released water.
  7. Mixing all ingredients with mangoes in the night and keeping them covered will help in the mangoes absorbing all the masala. Remember, we will be adding the gur pieces as well. You may either use gur pieces as is or grate them, as per your wish. If you are using sugar, add it to the mangoes and keep the contents covered.
  8. Transfer the ingredients to a nonstick pan.
  9. Heat on a low flame. Keep stirring intermittently.
  10. Add sesame seeds and keep stirring.
  11. When the chutney is still raw, add vinegar.
  12. Keep mixing
  13. It took me almost 45-50mts to get the desired consistency.
  14. Your sweet 'n tangy mango chutney is ready.

raw mango chutney gur jaggery





Raw mango chutney second method:
Ingredients
Raw Mangoes- 2
1/2 cup- Gur  or more depending on the sourness of mangoes and your taste buds..if you like it sweeter, add more sugar/gur
Salt- 1/2 tsp (more or less)
1/2 tsp- vinegar
Black pepper powder, jeera, ajwain (carom seeds)

Mango Chutney Recipe With Gur: Procedure

  1. Grate raw mangoes.
  2. Mix everything and keep on a slow flame.
  3. Keep stirring intermittently until it becomes thick and color changes from yellow to brown.
  4. Your mango chutney is ready to be savored with roti, parantha, rice, or even khakhra.I have made oats khakhra. Check the recipe here.

Raw mango chutney by Anita Chahal aunty

raw  mango chutney

Raw mango chunda/chutney/pickle....whatever you want to call it... I just love it
Raw mangoes........1 kg
Shakkar..................half kg
Salt.........................2 tsp
Black salt..............1 tsp
Red chilly powder.........1 tsp
Jeera.....................1 tsp
Garam masala.....1 tsp
Dry roast jeera and crush slightly with belan
Wash,pat dry,peel and grate mangoes
Put them in a heavy bottomed wok with shakkar and cook on sim,,,stirring occasionally,,till shakkar melts.
Now increase heat and cook for about 10- 15 minutes.
Add salt,black salt,mix well.
Put off flame,,add red chilly pd ,garam masala and roasted crushed jeera,mix well.
Cool and store in jar.
No need to keep in fridge.
Stays good for up to an year,,if not finished

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