Mint and raw mango chutney is quite a refreshing, seasonal, delicious, and tangy chutney or dip. It is very versatile as it can be served with snacks, drizzle over chaat or street food, and served as a condiment with meals.
In fact, mint and raw mango are a blessed healing combination during hot summers. Mint helps to tackle tummy troubles that the heat brings in its wake and raw mango is a known antidote for heatstroke.
- 1 bunch of Fresh Mint Leaves
- 1 small Raw Mango
- 1/2 inch piece of Ginger
- 2 Garlic Cloves
- 1 medium Green Chili
- 1/4 tsp. Red Chili Powder
- 1/2 tsp. Fresh Cumin Powder
- A good pinch of Asafetida (Hing)
- 1/4 tsp. Pink Salt
- 1/4 tsp. Black Salt
- 1/2 tsp. Organic Cane Sugar (optional)
Nicely wash, peel, cut, and place all the ingredients in one plate.
Transfer these into a smaller blender jar. Add all the dry spices to it.
Pulse grind the ingredients into a coarse paste.
May add a tsp. of lemon juice.
Transfer the Mint Chutney into a bowl.
Topped with fresh mint Leaves the Mint Chutney is ready to serve.
Notes:
Usually, I prepare the Mint Chutney in lunch with Dal and Rice. To beat the heat of chutney I always try to serve it with some cool cucumber salad.
I also prepare various other versions of Mint Chutney. Sometimes with tamarind, lemon juice, anardana (dried pomegranate arils), or yogurt.
Try to avoid adding water while grinding the chutney. Instead use some fresh lemon juice. Refrigerate the leftover chutney in a glass container or freeze it in a freezer safe container. Even the refrigerated chutney stays good for about 7 to 10 days.
To increase the shelf life of mint chutney, we can add vinegar or mustard oil (heated to fumes and then cooled down to room temperature) on top of the chutney and mix it well. This will also help in keeping the freshness intact.
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