Indian
SpicyDal kachori chutney
Raw mango chutney
Sweet, sour and spicy raw mango chutney. Makes 2 cups
A thick, sweet-sour chutney of grated raw mango and jaggery, blended with crunchy fafadia gathia, cumin and red chilli. It's tangy and spicy, with a hint of sweetness, and is the traditional partner for dal kachori. It also goes well with samosas and other fried snacks.
- Prep
- 15 min
- Cook
- 0 min
- Difficulty
- Easy
- Serves
- 16
- Per serving
- 55 kcal
Ingredients
- 5 ½ oz raw (green) mango1 cup, grated
- 2 ⅛ oz fafadia gathia1 cup; see the fafadia gathia recipe, or use shop-bought
- 3 ½ oz jaggery½ cup, grated
- ½ cup water½ cup
- 2 tsp red chilli powder
- 1 tsp cumin seeds
- 1 tsp saltor to taste
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Method
0/2 doneStep 1: Put 5 ½ oz raw (green) mango, 2 ⅛ oz fafadia gathia, 3 ½ oz jaggery, ½ cup water, 2 tsp red chilli powder, 1 tsp cumin seeds and 1 tsp salt in a blender.
Step 2: Blend to a smooth paste, scraping down the sides once or twice. Add a spoonful more water if it's too thick. Serve with kachoris.
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dal kachori chutney take?
- About 15 minutes in total.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fafadia gathia?
- Any plain gram-flour sev or gathia (shop-bought).
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
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