Hariyali Chutney/कच्चे आम की चटनी ( Raw Mango Chutney)

Hariyali chutney

Apart from pickles raw mango can be made to tongue tickling chutney or sweet murrabba. Murrabba can be stored for long time like pickle but chutney can be stored in fridge for 10-15 days and in freezer for 3-4 months.

Different version of mango chutney is made in Northern India. But I have my version of mango chutney and my friends and family just love it. If it is season of raw mango then this chutney and chana dal vada would be my sons most loved snack. It is not simply an accompaniment to an appetizer or snack, but as a side dish to every meal.  This chutney is extremely good for making vegetable sandwiches,
Because this chutney has mint, cumin, coriander thus it not only enhances the taste but also aides in digestion. Garlic in this chutney gives relief in flatulence (gas trouble).

Preparation Time: 10 min.

Making Time: 5min.

Servings: Makes 20-25 small helpings

Ingredients required for Mango Chutney:

• 1 Medium Raw Mango

Raw Mangoes

• One small onion

• 5-6 Cloves of Garlic

• 1-2 Green chilies

Green Chilies

• 1/2 Tea spoon Cumin seeds

• 5-6 Sprigs of fresh green coriander leaves

Fresh Green Coriander sprigs

• 30-40 Fresh leaves of Mint

Mint leaves

• 10-15 gm. Jaggery

Jagerry

• Salt to taste

Direction for Making Raw Mango chutney

• Wash the mango and peel it.

• Cut the peeled mango to small pieces.

Peeled and cut Raw Mango

• Wash drain and cut coriander sprigs.

• Wash mint leaves.

• Wash and cut green chilies.

• Peel onion and cut to pieces.

• Peel garlic. 

• Take in a bowl

• Mango pieces

• Onion pieces

• Garlic

Raw mango pieces, onion pieces, Garlic and green chili pieces for Hariyali chutney

• Chopped Coriander sprigs.

Mango, Onion,Garlic, Coriander leaves and green chili for Hariyali chutney

• Mint leaves

• Cut green chilies

• Salt

• Cumin seeds

• Put in a grinder -mixer and grind to fine paste.

• Add jaggery and again grind to make a homogenous paste.

Hariyali Chutney

• Take out in a container with a lid and store it in the fridge and use as and when required.

Tips:

• Add water in little amounts while grinding.

• The amount of cumin seeds, onion, and garlic can be increased or decreased as per the taste or to change the flavor.

•  This chutney can be taken while a person is having upset stomach as it has digestion aiding ingredients.

• Make ice cubes of the chutney in an ice tray and store in the freezer. When required take a cube of chutney let it melt at room temperature and use it.

Suggested Variations:

• Since, I like this proportion of ingredients in the chutney so much, that I really would not suggest variations.

• Yet if one wishes to do away with onion and garlic, then it is suggested that some kala jeera should replace them to maintain the digestive property and sharp tangy taste.

Green Coriander and Mint Chutney

Green Coriander and Mint Chutney

  In Kumaon hills green chutney is a must with lunch as it enhances digestion as well as adds flavor to the food. I vividly remember sitting next to my granny in the village when she would grind the chutney on a grinding stone. The seeds of chutney making were sown in me then and now I am sharing the recipe with you all. God bless her soul ! 

 Preparation time: 5 min.
Servings: 10 - 15 small servings.


  Ingredients required

• A small bunch of coriander leaves

Coriander (Dhania)

• 1/2 bunch of mint leaves, finely cut (mint leaves should be half the amount of coriander leaves) 

Mint leaves ( Pudina)

• 1 - 2 Green chili

Green Chili

• 10 ml.Lemon juice
• 10 gm. Ginger.

Ginger

• 10gm. Jaggery

  Directions to prepare Green chutney:

• Clean and wash coriander and mint .
• Drain and cut coriander leaves.

• In a grinder, grind the following to a uniform consistency paste :

• Cut coriander leaves
• Mint leaves
• Green chilies
• Ginger
• Jaggery/sugar
• Salt. 
• Take the paste out in a bowl and add lemon  juice in it.
• Mix the above mixture nicely. Green chutney is ready.

Dhania and Pudina ki chutney(Coriander and mint chutney)

Enjoy different snacks, chaat, parathas with Green Chutney  :)

  Tips:

• Do not put lemon juice while grinding, else taste will become bitter. 
• Wash coriander and mint leaves thoroughly to remove all dirt from it.

  Suggested Variations:

• Instead of lemon juice Tamarind/Tamarind pulp can be taken.
• Cumin seeds add distinct flavor when added along with ginger.It also increases the digestive power so try adding cumin seeds for a change .
• One small onion and 3-4 cloves can also be added to the mixture while making paste for chutney. 
• Different flavor chutney can be made by different permutation combination of cumin/garlic/onion along with coriander and mint leaves.