Raw Mango And Coriander Leaves Chutney (Sweet & Sour)

      Raw mango and coriander leaves chutney is a tangy and flavorful condiment commonly served with Indian snacks and meals. It pairs well with pakodas, samosas, dosas, and even rice dishes. This chutney is a delightful combination of the tartness from raw mangoes and the freshness of coriander leaves. Here's a simple recipe to make sweet and sour raw mango and coriander leaves chutney:

Ingredients:

• 1 medium-sized raw mango, peeled and chopped
• 1 cup fresh coriander leaves
• 1 green chili, chopped (adjust to taste)
• 1 teaspoon ginger, grated
• 2 tablespoons jaggery or sugar (adjust to taste)
• 1/2 teaspoon roasted cumin powder
• Salt to taste
• Water (as needed)
• For tempering:
  1 tablespoon oil
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• Few curry leaves

Instructions:

• In a blender or food processor, add the chopped raw mango, coriander leaves, green chili, ginger, jaggery or sugar, roasted cumin powder, and salt.
• Blend the ingredients together until you achieve a smooth and thick consistency. If needed, add a little water to adjust the consistency and facilitate blending.
• Taste the chutney and adjust the sweetness and tanginess according to your preference by adding more jaggery/sugar or raw mango.
• Transfer the chutney to a serving bowl.

Tempering:

• Heat oil in a small pan or tadka pan on medium heat.
• Add mustard seeds and let them crackle.
• Add asafoetida (hing) and curry leaves. Fry for a few seconds until the curry leaves become crisp.
• Pour the tempering over the prepared chutney and mix well.

Your sweet and sour raw mango and coriander leaves chutney is ready to be served. You can refrigerate it for a few hours before serving to enhance the flavors. Enjoy it with your favorite snacks or as a condiment with meals.