What's a Marathi 'Jevnachi Thali' (meal thali) without some tangy, spicy green chutney?! One of the important elements of a typical Marathi meal, there are various kinds of chutneys popular in Maharashtra, like those made from peanuts, mint, garlic and green chilies, sesame seeds, to name a few. A humble meal can include something as basic as jowar rotis, onions with some garlic chutney - a typical afternoon meal in the farms.
In India, chutneys go as far as hundreds of years and were first made as sticky fruit based preserves. Chutneys in Maharashtra, like most other parts of the country, are both cooked and dry. The recipe that I am sharing below is a quick, simple, tangy Raw Mango and Mint Chutney that can go well with dal-rice, parathas, pakoras, as a dip or just about anything you like!
RAW MANGO & MINT CHUTNEY
Prep Time: 10 mins | Cook Time: - | Servings: One medium sized bowl
Ingredients:
- Raw Mango - 1-2 nos (1 big raw mango - totapuri variety or 2 medium sized)
- Fresh Mint Leaves - 1½ cup
- Fresh Coriander Leaves - ½ cup
- Green Chilies - 1-2 nos (Depending on how spicy you like)
- Cumin Seeds - 2 teaspoons
- Salt - 1-2 teaspoons (to taste)
- Sugar - 2 teaspoons
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| Fresh Raw Mango & Mint Chutney |
Preparation:
- Peel the mangoes and cut them into chunks and add to a grinder
- Add washed mint and coriander leaves, green chilies, cumin seeds, salt and sugar
- Grind fine and evenly
- Store in a refrigerator in an airtight container
Enjoy the tangy, fresh chutney with your meals or snacks!
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