Green mango chutney is a perfect add-on to your daily meal. Green mango chutney is an Indian chutney prepared from unripe mangoes.
The sourness of plain green mangoes can be off-putting for most people. This chutney is a great way to transform the unpalatable sourness of raw mangoes into a sweet and sour relish that goes well with any dish you can think of. This recipe stores well. You can store it in a storage container and eat later, and it will still taste as delicious as freshly prepared.
Health Benefits
The chutney made from mangoes also called “the King of fruits. A recent study reveals that the unripe mango has as much Vitamin C as 35 apples, 3 oranges, 9 lemons and 18 bananas. Intake of adequate vitamin C benefits you by preventing blood and liver disorders, indigestion and constipation, and even dehydration!
Ingredients
kg green mango flesh: 2
tbsp of salt: 1
cup of sugar (add more or less according your preference): 1
cups white vinegar: 2
cup balsamic vinegar: 1/2
cup pitted and chopped dates: 3/4
cup dried sultanas: 3/4
tbsp grated ginger: 2
cloves garlic – crushed: 2
tsp chilli powder: 1
tsp cinnamon powder: 2
tsp cumin powder: 2
How To Make Green Mango Chutney
- Season mango flesh with salt and immerse in a bowl of water. Keep covered for an hour.
- Drain the water and remove the mango pieces from the water.
- On a low flame, combine sugar and vinegar in a saucepan. Once the sugar completely dissolves, add the marinated mango flesh and the other ingredients.
- Bring the solution to a boil and let it bubble for about 45 minutes. When the solution thickens, transfer to a clean jar and seal tightly.
Note: If you want a smooth chutney, use a masher to soften the solution.
- Transfer the green mango chutney into airtight glass jars. Open the jars only when you want to consume the chutney.
Trivia
- Mangoes were first grown in India over 5,000 years ago.
- Mango comes in many shapes, sizes, and colors including orange, yellow and green.