Bihari Aam Chutney
Veg
Vegan
Raw green mango ground with green chilli, garlic, and mustard oil into a sharp, sour condiment — a seasonal summer accompaniment eaten with rice, dal, or as a dip for kachori and snacks across Bihar.
Cuisines
Bihari
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | raw mangoes, peeled and diced |
| 1 cup | jaggery, grated |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 pinch | asafoetida |
| 1 tablespoon | mustard oil |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 2 Add mustard seeds and fennel seeds, allowing them to splutter.
- 3 Add a pinch of asafoetida and stir quickly.
- 4 Add the diced raw mangoes to the pan and sauté for 2-3 minutes.
- 5 Add turmeric powder, red chili powder, and salt, stirring to coat the mangoes evenly.
- 6 Pour in the water and bring the mixture to a boil.
- 7 Reduce the heat and let it simmer until the mangoes are tender.
- 8 Add the grated jaggery and stir until it dissolves completely.
- 9 Continue to cook until the chutney thickens to your desired consistency.
- 10 Remove from heat and let it cool before serving.
Tips
Adjust the amount of jaggery based on the sourness of the mangoes for a balanced taste.