Authentic Raw Mango Moong Dal Chutney Recipe – Spicy Indian Relish

Last Updated on 6 months ago by Neha Deshmukh

Authentic Raw Mango Moong Dal Chutney Recipe – Spicy Indian Relish

Introduction

Oh, this chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The sweet, tangy, and spicy flavors are just perfect with a simple meal of rice and ghee. I first made this when I was trying to recreate her flavors, and honestly, it took a few tries to get it just right. But now? It’s a family favorite, and I’m so excited to share it with you. This Raw Mango Moong Dal Chutney is a vibrant, flavorful relish that’s surprisingly easy to make.

Why You’ll Love This Recipe

This isn’t just another chutney; it’s a burst of sunshine in a jar! It’s the ideal balance of sweet, sour, and spicy, making it incredibly addictive. Plus, it’s a fantastic way to use up those slightly tart raw mangoes. It’s a wonderful accompaniment to any Indian meal, and honestly, I’ve even been known to sneak a spoonful straight from the fridge!

Ingredients

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

• ¾ cup Raw mango, chopped (about 200g)
• ½ cup Moong dal (split yellow lentils) (about 100g)
• 4 Dry red chilies (adjust to your spice preference)
• ¾ tsp Cumin seeds (about 3g)
• ½ tsp Jaggery (or brown sugar) (about 2g)
• 1 ½ tsp Oil (for tempering) (about 7ml)
• ½ tsp Mustard seeds (about 2g)
• ½ tsp Split urad dal (black gram) (about 2g)
• 1 Dry red chili (for tempering)
• ¼ tsp Asafoetida (hing) (about 1g)
• 1 sprig Curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Moong Dal: Type and Toasting Importance

We’re using split moong dal (yellow lentils) here. Don’t use whole moong dal, as it won’t give you the same smooth texture. Toasting the dal is crucial. It brings out a lovely nutty flavor and prevents the chutney from tasting raw.

Raw Mango: Choosing the Right Mango for Chutney

You want a raw mango that’s still firm and slightly tart. Avoid mangoes that are overly ripe or have soft spots. The sourness is what balances the sweetness of the jaggery and the spice of the chilies.

Spices: The Role of Cumin and Red Chilies

Cumin seeds add a warm, earthy flavor, while the red chilies provide the heat. Feel free to adjust the number of chilies based on how spicy you like things! I usually use Kashmiri chilies for a vibrant color and milder heat.

Jaggery: Regional Variations and Substitutes

Jaggery is traditional, and it adds a unique molasses-like sweetness. If you can’t find jaggery, brown sugar is a good substitute. You can even use a little bit of regular sugar, but it won’t have the same depth of flavor.

Oil: Selecting the Best Oil for Tempering

I prefer using a neutral-flavored oil like sunflower or vegetable oil for tempering. This allows the flavors of the spices to really shine through.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the moong dal in a pan on low flame until it turns reddish-brown (about 5-7 minutes). Be careful not to burn it! Let it cool completely.
2. Next, roast the cumin seeds for about 3 minutes, then add the dry red chilies and roast for another 30 seconds. Again, let these cool down.
3. Now, grind the roasted moong dal, red chilies, and cumin seeds into a coarse powder. A spice grinder or a powerful blender works best.
4. Add the chopped raw mango, jaggery, and salt to the grinder. Grind everything into a coarse paste, adding minimal water – just enough to help it come together.
5. Transfer the chutney to a bowl. Now for the tempering! Heat the oil in a small pan.
6. Add the mustard seeds and let them splutter. Then, add the split urad dal and sauté until it turns golden brown.
7. Add the dry red chili (for tempering), curry leaves, and asafoetida. Sauté briefly (about 10-15 seconds) and immediately pour this tempering over the chutney.
8. Give everything a good mix, and that’s it! Your Raw Mango Moong Dal Chutney is ready.

Expert Tips

• Don’t skip the cooling steps after roasting the spices and dal. It prevents them from steaming and losing their flavor.
• Grinding in batches can help you achieve a coarser texture.
• The tempering is what really elevates the chutney, so don’t rush it!

Variations

• My friend Priya adds a small piece of ginger to the chutney for an extra zing. It’s delicious!
• For a smoother chutney, you can add a tablespoon of roasted chana dal (split chickpeas) to the grinding mixture.
• My mom always makes a slightly sweeter version, adding a little more jaggery. It’s all about personal preference!

Vegan Adaptation

This recipe is naturally vegan! Just ensure the jaggery you use is processed without bone char (some brands use it for decolorizing).

Spice Level Adjustment

Easily adjustable! Reduce the number of red chilies for a milder chutney, or add more for a fiery kick. You can also remove the seeds from the chilies to reduce the heat.

Festival Adaptations (e.g., Onam, Makar Sankranti)

This chutney is a popular accompaniment during festivals like Onam in Kerala and Makar Sankranti across India. It’s often served with sadya (a vegetarian feast) during Onam and with til laddus during Makar Sankranti.

Gluten-Free Confirmation

Yes, this recipe is naturally gluten-free!

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With steamed rice and a dollop of ghee – classic!
• As a side with dal-chawal (lentils and rice).
• Spread on sandwiches or wraps.
• Served with idli or dosa for a spicy breakfast.

Storage Instructions

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

FAQs

What is the best way to store this chutney?

An airtight container in the fridge is best! It’ll keep for about a week.

Can I make this chutney ahead of time?

Absolutely! The flavors actually develop and get better over time.

What type of mango works best for this recipe?

A firm, tart, raw mango is ideal. Avoid overly ripe ones.

Can I adjust the spice level of this chutney?

Definitely! Add more or fewer chilies to suit your taste.

Is this chutney suitable for people with nut allergies?

Yes, this recipe does not contain any nuts.

What is asafoetida (hing) and can I omit it?

Asafoetida has a pungent aroma but adds a unique savory flavor. You can omit it if you don’t have it, but it will slightly alter the flavor profile.