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Heta Sanghvi

This raw mango onion chutney is maharashtrian speciality. This chutney requires no cooking. You can indulge in flavors of raw mango with spices and sweetness of jaggery
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Prep Time 15 minutes
Servings: 1 cup
Course: Aachar, Chutney, Dips, Pickle, Side Dish
Cuisine: Gujarati
Ingredients Method Notes

Ingredients
  

  • ½ cup green mango grated
  • ¼ cup onion grated
  • Salt to taste
  • ½ tbsp coriander and cumin powder
  • 1 tbsp red chili powder
  • ½ thsp roasted cumin powder optional
  • 2 tbsp jaggery crushed
  • Handful of Cilantro

Method
 

  1. Remove green mango skin and grate it
  2. Grate onion
  3. Keep onion and mango ratio 1:2
  4. In a mixing bowl, add all the ingredients and mix everything
  5. Let it rest overnight or until jaggery dissolves. It’ll take about 1-2 hrs for jaggery to dissolve.
  6. Serve fresh with your favorite flat breads or with chips

Notes

  • Jaggery is always preferred but if you do not have jaggery you can add sugar to this chutney
  • This chutney stays fresh for about a week on room temperature
  • Avoid refrigeration to indulge in fresh flavors
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