#MaangaiHerbalChutney #RawMangoHerbalChutney : As you all know, due to corona pandemic, we all have been living under lockdown condition since the end of March 2020 till date. Since then almost all shops and hotels except medical shops are closed and people are advised to sit at home and not to roam around freely.
There are three small houses in our house premises and three families are living in these houses. They help us to maintain garden and also in domestic chores. They are working in local market for their livelihood. During lockdown they were not able to go for work and were facing difficult times. So we decided to feed them idli in the morning. We couldn't prepare coconut chutney as the price of coconut is too high here and we have to go to a particular shop to get coconuts.
Basically, a tasty chutney requires to balance spiciness, sourness and salt. Chutney also needs an ingredient that would combine all ingredients together and gives volume & texture to it.
We have a wide Pudhina [ Mint ] bed in my garden, Curry leaf plants, Mango trees and Omavalli [ karpooravalli ] plants. Also we planted turmeric last year and harvested tubers in January. After careful thought I found out a formula to prepare a spicy & tasty chutney including all the fresh green leaves and raw mango with other condiments.
We need to increase our immunity now to save ourselves from that deadly virus. Keeping that in my mind I have included black pepper, ginger, garlic, turmeric tuber, coriander seeds and cumin seeds. I have taken fried grams to combine all the ingredients together. I took lots of green chilly & red chilly to give spiciness to the chutney.
The outcome was a great success and liked by all.
The best part is all the ingredients are combined together in raw form and no need to saute or roast on fire. It is really an immune booster and rich in antioxidant as fresh leaves have been used and they are not cooked on fire. So their nutrients and medicinal properties remain intact.
I have been making this herbal chutney since March till date and continues to remain a hot favorite of all. Now I can proudly say, I have mastered the art of preparing this spicy green herbal chutney and now I needn't have to check salt & spiciness since whenever I prepare this chutney, I am able to get perfect taste, texture and flavor!!
Thus the proverb, "Practice makes a man perfect" proved.
* If turmeric tuber is not available then take 1/4 Tsp of Turmeric powder
**Vinegar is added to avoid discoloration due to pudhina leaves [ Mint ].
Lemon juice can be used instead of vinegar
Note : The measurements given above for greens are just for reference only. They can be altered according to availability.
Method :
Wash mango and chop into 1 inch cubes with skin.
Wash all the leaves in water two or three times and drain in a colander or over a cutting board.
Wash green chilly.
Now take all ingredients except vinegar in a mixie jar and grind without adding water.
The water content of the leaves and chilly is enough to make into a coarse paste.
Then add some water & vinegar and grind into a smooth paste.
Adjust salt.
Transfer into a serving bowl.
Hot and spicy green maangai herbal chutney is ready to relish with hot idli.
Keep hot idlies on a plate and serve one or two spoons of maangai herbal chutney. Dig a pit at the center of chutney and pour a teaspoon of gingelly oil [ sesame/til oil ]. Enjoy!!!...
Note :
Alter the amount of raw mango [ maangai ] and green chilly according to your taste.
If raw mango [ maangai ] is too sour then reduce the quantity of raw mango [ maangai ] and increase that of green chilly.
Other chutney recipes you might like to try
For other tasty accompaniments
Chutney Recipes
Ideas for tiffins and other dishes
Recipe Index
There are three small houses in our house premises and three families are living in these houses. They help us to maintain garden and also in domestic chores. They are working in local market for their livelihood. During lockdown they were not able to go for work and were facing difficult times. So we decided to feed them idli in the morning. We couldn't prepare coconut chutney as the price of coconut is too high here and we have to go to a particular shop to get coconuts.
Basically, a tasty chutney requires to balance spiciness, sourness and salt. Chutney also needs an ingredient that would combine all ingredients together and gives volume & texture to it.
We have a wide Pudhina [ Mint ] bed in my garden, Curry leaf plants, Mango trees and Omavalli [ karpooravalli ] plants. Also we planted turmeric last year and harvested tubers in January. After careful thought I found out a formula to prepare a spicy & tasty chutney including all the fresh green leaves and raw mango with other condiments.
We need to increase our immunity now to save ourselves from that deadly virus. Keeping that in my mind I have included black pepper, ginger, garlic, turmeric tuber, coriander seeds and cumin seeds. I have taken fried grams to combine all the ingredients together. I took lots of green chilly & red chilly to give spiciness to the chutney.
The outcome was a great success and liked by all.
The best part is all the ingredients are combined together in raw form and no need to saute or roast on fire. It is really an immune booster and rich in antioxidant as fresh leaves have been used and they are not cooked on fire. So their nutrients and medicinal properties remain intact.
Thus the proverb, "Practice makes a man perfect" proved.
| Ingredients : | |
|---|---|
| 1 medium size | Maangai [ Raw green mango ] |
| 2 Handful | Pudhina leaves [ Mint ] |
| 1 Handful | Curry leaves |
| 15 - 20 | Omavalli leaves [ Karpooravalli ] |
| 1/4 cup | Coriander leaves chopped [ optional ] |
| 15 - 20 | Green chilly [ Adjust ] |
| 2 - 3 | Red chilly dry [ Adjust ] |
| 5 - 6 | Small Onion |
| 4 - 5 | Garlic cloves |
| 3/4 in long | Ginger piece |
| 1/2 in long | Turmeric Tuber* |
| 15 - 20 | Black pepper corns |
| 1 Tsp | Cumin seeds |
| 1 Tsp | Coriander seeds |
| 1 Tbsp | Fried gram [ Pottukadalai ] |
| 2 Tsp | Salt [ Adjust ] |
| 1 Tsp | Vinegar** |
* If turmeric tuber is not available then take 1/4 Tsp of Turmeric powder
**Vinegar is added to avoid discoloration due to pudhina leaves [ Mint ].
Lemon juice can be used instead of vinegar
Note : The measurements given above for greens are just for reference only. They can be altered according to availability.
Method :
Wash mango and chop into 1 inch cubes with skin.
Wash all the leaves in water two or three times and drain in a colander or over a cutting board.
Wash green chilly.
Now take all ingredients except vinegar in a mixie jar and grind without adding water.
The water content of the leaves and chilly is enough to make into a coarse paste.
Then add some water & vinegar and grind into a smooth paste.
Adjust salt.
Transfer into a serving bowl.
Hot and spicy green maangai herbal chutney is ready to relish with hot idli.
Keep hot idlies on a plate and serve one or two spoons of maangai herbal chutney. Dig a pit at the center of chutney and pour a teaspoon of gingelly oil [ sesame/til oil ]. Enjoy!!!...
Note :
Alter the amount of raw mango [ maangai ] and green chilly according to your taste.
If raw mango [ maangai ] is too sour then reduce the quantity of raw mango [ maangai ] and increase that of green chilly.
Other chutney recipes you might like to try
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For other tasty accompaniments
Chutney Recipes
Ideas for tiffins and other dishes
Recipe Index
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