Authentic Raw Mango Chutney Recipe – Spicy Moong Dal & Jeera Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – Spicy Moong Dal & Jeera Delight

Introduction

Oh, the magic of raw mangoes! There’s something so incredibly refreshing about a good mango chutney, isn’t there? This isn’t just any mango chutney though. This one’s a little different – a spicy, tangy delight made with roasted moong dal and a beautiful blend of cumin and red chillies. I first made this when I was craving something that would really wake up my tastebuds, and it’s been a family favourite ever since. It’s perfect with a simple meal of rice and dal, or even as a dip with your evening snacks. Let’s get cooking!

Why You’ll Love This Recipe

This raw mango chutney is a flavour explosion! It’s the perfect balance of sweet, sour, and spicy. The roasted moong dal adds a lovely nutty texture, and the cumin and red chillies give it a warmth that’s just irresistible. Plus, it comes together surprisingly quickly – perfect for a weeknight when you want something special without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 0.5 cup raw mango, roughly chopped (about 150g)
• 0.25 cup split moong dal (about 50g)
• 4 red chillies (adjust to your spice preference!)
• 1 teaspoon jeera (cumin seeds)
• 1 teaspoon jaggery (or brown sugar)
• Salt to taste
• 2 teaspoons oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon split urad dal
• A few curry leaves
• 1 red chilli, for tempering

Ingredient Notes

Let’s talk ingredients! Raw mangoes are key here – you want them to be firm and tart, not overly ripe. The moong dal adds a wonderful texture and helps bind the chutney. Roasting it is essential – it brings out a lovely nutty flavour.

And those spices? Don’t skimp! Cumin and red chillies are the stars of the show. I like to use Byadagi chillies for colour and mild heat, but you can use any red chilli you prefer. Jaggery adds a lovely sweetness that balances the tartness of the mango. You can substitute with brown sugar if you don’t have jaggery on hand.

Interestingly, mango chutney recipes vary hugely across India. In some regions, they use more tamarind for tanginess, while others add ginger or garlic for extra flavour. This version is inspired by a recipe my grandmother used to make, with a focus on simplicity and spice.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash, peel, and roughly chop your raw mango. Measure out your moong dal and set it aside.
2. Heat the oil in a pan over medium heat. Add the moong dal and roast it until it’s golden brown and fragrant. This usually takes about 5-7 minutes. Be careful not to burn it! Once roasted, remove from the pan and let it cool completely.
3. In the same pan, roast the cumin seeds and red chillies separately until fragrant. The cumin seeds should take just a minute or two, and the chillies will become slightly darker. Remove and set aside.
4. Now, it’s time to grind! Add the roasted dal, cumin seeds, and red chillies to a grinder or blender. Grind to a coarse powder.
5. Add the chopped mango, salt, and jaggery to the grinder. Grind again, adding just a tiny bit of water if needed to help it come together. You want a slightly coarse texture, not a smooth paste.
6. Finally, let’s temper it! Heat a little oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and curry leaves. Fry for a few seconds until the urad dal turns golden. Add the remaining red chilli and fry for a few seconds more.
7. Pour the hot tempering over the chutney and mix well. The sizzle is the best part!

Expert Tips

• Don’t overcrowd the pan when roasting the dal, cumin, and chillies. Roast in batches if necessary.
• Cool the roasted dal completely before grinding. This will help prevent it from clumping.
• Taste and adjust the seasoning as needed. You might want to add more salt, jaggery, or chilli depending on your preference.

Variations

• Vegan Adaptation: Make sure your jaggery is vegan-friendly, as some brands use bone char in the processing.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you’re sensitive to spice, reduce the number of red chillies. Or, remove the seeds from the chillies before roasting.
• Festival Adaptations: This chutney is a wonderful addition to festive meals like Ugadi, Gudi Padwa, or Baisakhi. My aunt always makes a huge batch for these occasions!

Serving Suggestions

This chutney is incredibly versatile. Here are a few ideas:

• Serve it with hot rice and a dollop of ghee.
• Enjoy it with rotis or parathas.
• Use it as a dip for samosas, pakoras, or vegetable sticks.
• It’s also fantastic with idli and dosa!

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will stay fresh for up to a week.

FAQs

• What type of mango is best for this chutney? Totapuri or any other tart, firm raw mango variety works best.
• Can I use a food processor instead of a grinder? Yes, you can, but a grinder will give you a coarser texture, which is traditional.
• How can I adjust the sweetness of the chutney? Add more or less jaggery (or brown sugar) to suit your taste.
• Can this chutney be made ahead of time? Absolutely! It actually tastes even better after a day or two, as the flavours meld together.
• What is the shelf life of this chutney? Properly stored in the refrigerator, it will last for up to a week.