Garlic Mango Chutney – raw mango or green unripe mango and garlic combination is yum yum in term of flavor and best ever secret ingredients in my kitchen. This spicy garlic mango chutney will reveal all my cooking secrets. I am extremely sorry about posting late this recipe because mango season is about to get over.
I am die-heart fan of finding the some authentic recipe secrets all across India. We still don’t know why our grandmother’s food never disappointed us though now-a-days we all belongs to new fast-food era. Some teenagers want quick and easy recipes as they are not fond of spending hours in kitchen, however they are still asking for the authentic taste like our descendants.
I also belong to the same generation, but as I am passionate about cooking, I can spend hours in kitchen, but still I am in a way to create some quick and fusion recipes that has taste like oldies, but have new look and easy method to create that yummy taste.
In order to achieve those convincing and pure taste with easy and quick steps, The Secret Ingredients are super beneficial.
Right here and now, I vow to you that I will continue posting this type of treasure recipes. But guys, I also vow that I will never pretend like I am making more fancy and sophisticated food than I’m actually making in daily life. We eat very basic things in summer like salads, mango-poori, pickles, lentils-rice and perfect Indain Rotis. This reminds me of a fusion sandwich recipe video I just saw, which went viral on Facebook. And my hubby showed me those how food-blog-world is growing, and same day, at dinner I made it for him with very basic tricks and tips.
Raw mango is most popular for pickles and salads. You can make many things out of it. Let me give you an idea. Have you ever thought about Mango Chutney Pickle???
You know what, use of this spicy garlic mango chutney can enhance the taste of extremely famous street food recipe PAV-BHAJI to a next level. If you have this chutney ready, you can make best-ever pav-bhaji than any famous street food vendors. Not only pav-bhaji, but this garlic mango chutney can complement every curry, soup, lentils, rice or can be taken simply raw with paratha.
I had made another garlic chutney recipe named Green Garlic and Tomato Relish, which was also the best hit in last winter. And during this summer, I am sure that garlic mango chutney (My Secret Ingredient) will also make you happy.
The savoy raw mango, garlic and hotness of red chili powder create exhaustive balance to your recipe. Only five ingredients and you have your secret ingredient ready with just 10 minutes.
Just peel the raw mangoes, straight to food processor along with garlic and balance the savoriness with sugar, salt and red chili powder.
Bland them all till smooth paste and store it in air-tight container. Isn’t it so simple like anything else???
Why I am referring to pickle chutney? I am making it for a year!!! That’s the most beneficial part of this recipe. You can store this garlic mango chutney in air-tight container in refrigerator for 1 year.
Use it everywhere…. Most popular use of it to complement the taste of pav-bhaji but I also use it in cauliflower curry, aloo-gobi curry in some fried rice, in garlic noodles, in some spicy lentil soups (dals) in some punjabi curries etc.. Mostly in every recipe where garlic is used. And this is the reason that my hubby left the street food pav-bhaji. Now he always want pav-bhaji with this secret ingredient. 🙂
I urge you to try this chutney pickle at home, and make your food more delicious and adorable.
Avoid Mistakes At First Attempt of Making Garlic Mango Chutney
- Use the more savory and raw mangoes for this recipe. I insist to use the same quality mangoes which are used to make pickles.
- Do not use the water to grind it smoothly.
- For good red color you can use special Kashmiri red chili powder.
Hot & Spicy Garlic Mango Chutney (My Secret Ingredient)
- 1 cup raw mango peeled and cut
- ½ cup garlic cloves
- 3 tbsp red chili powder
- 2 tbsp sugar
- 1 tbsp salt
- Take peeled and diced raw mango with garlic into food processor, and grind till smooth paste. You need to stir in between to make smooth paste. Do not add water.
- After smooth paste add all spices like red chilli, sugar and salt. And again grind till all mix together.
- Chutney is ready to use.
2) Use just 1 tbsp chutney to your curry or soup or rice