CARROT RAW MANGO CHUTNEY
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Spicy Blends & Mango Bends – Try These!
Always grind carrots coarsely first before adding raw mango for better texture.
Use slightly sour raw mangoes to balance the carrot’s natural sweetness.
Add garlic at the final grind stage for a bold, spicy note.
Don’t skip methi seeds — they add an earthy bitterness that enhances flavor.
Temper only on low flame to keep dals crunchy and aroma intact.
A dash of coriander at the end gives a fresh, herby finish to this chutney.
Step-by-Step Recipe : 🥕 Chop, Grind, Sizzle — The Chutney Chaos Begins!
Preparation Time : 10 min Cooking Time : 15 min Total Time : 25 min Servings : 3 - 4
PERSONAL NOTE
Every time I make this Carrot Raw Mango Chutney, the kitchen smells like pure happiness. The mix of sweet carrot and tangy mango always reminds me of summer afternoons back home — where chutneys were made in small batches, tasted mid-prep, and vanished before lunch began! It’s that perfect mix of nostalgia, spice, and freshness — a little chaos, a lot of love, and pure flavor therapy in every spoonful.
INGREDIENTS
- 1 small carrot, chopped
- 1 medium-sized raw mango, pieces
- 5–6 garlic cloves, peeled
- Salt to taste
- 1 tbsp red chilli powder
- 1 tbsp oil
- ½ tbsp chana dal
- ½ tbsp urad dal
- ½ tsp methi seeds (fenugreek seeds)
- ½ tsp mustard seeds
- ½ tsp jeera (cumin seeds)
- 1 dry red chilli
- Few curry leaves
- A pinch of hing (asafoetida)
- Handful of chopped coriander leaves
PREPARATION STEPS
- Add chopped carrot to a mixer jar and grind it coarsely.
- Add raw mango pieces and grind both together.
- Add peeled garlic cloves, salt, and red chilli powder; grind into a smooth chutney.
- Heat oil in a pan and add chana dal, urad dal, and methi seeds. Fry until golden.
- Add mustard seeds and jeera; let them splutter.
- Add curry leaves, dry red chilli, and a pinch of hing; fry briefly.
- Add the ground carrot–raw mango mixture and chopped coriander leaves.
- Mix well and sauté for 2 minutes on low flame.
- Serve with idli, dosa, or rice.
No, ripe mango adds sweetness — use only tangy raw mango for that zesty flavor.
Yes, refrigerate in an airtight container and use within 3 days for best freshness.
It pairs wonderfully with idli, dosa, steamed rice, or even as a dip for parathas.
Reduce red chilli powder and balance it with more grated carrot or a few drops of lemon.
You can, but the tempering brings aroma and crunch that make this chutney truly special!
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