Totapuri Mango Chutney | Easy Chutney Recipes

Totapuri mango is one variety which can be eaten raw as it is slight sweet and sour in taste.It is usually sold in front of parks,schools etc where the vendors would drizzle a liberal amount of masala(salt,chili powder with a hint of sugar) on the mango pieces and I must say that the combination is a bliss!!I am sure many of you would agree.

In Bangalore, we get really good ones which tastes better than the ones we get in Mumbai.But when ever I find them in market I usually buy them to relish them raw with salt and chili powder or prepare this mango chutney or instant pickle.You can even use totapuri mangoes in salads,bhel puri etc.

Coming to today's post,this is a very simple and quick chutney made up of totapuri mangoes.Please make a note that you cannot substitute Totapuri mango with any other variety in this recipe.You can prepare this chutney in two ways - you can grind it in whipper mode to retain tiny bits of mango pieces or you can grind it into a smooth paste.It tastes good either ways.I like to prepare coarse chutney with mango pieces which is best suitable with Curd rice and I make it smooth if I want to use it as a dip or serve with any breakfast variety.This chutney is not suitable to mix with rice,if you want to prepare mango pacchadi for rice,check out my Mango-Coconut Pacchadi recipe which tastes best with rice.

Check out few recipes using totapuri mangoes in my blog.

• Steamed Babycorn-Raw Mango Salad
• Bellam Avakaya/Sweet Mango Pickle 
• Maavinkay(Raw mango) Chitranna
• Ground nut(Peanut) Sundal with raw mango
• Moong Sprouts Salad with Raw Mango

Totapuri Mango Chutney Recipe:

shelf life: 3-4 days
Preparation time: 10 mins | Cooking time: nil | Total time: 10 mins
Recipe Cuisine: Indian | Recipe Category: Chutney|Pacchadi
 

Ingredients:

1 Totapuri raw Mango

4-5 Green chillies

1 tsp Sugar

Salt to taste

to temper:

1 tsp Oil

1/2 tsp Mustard seeds

5-6 Curry leaves

a pinch of Asafoetida(strong rock variety)

Method:

• Wash and peel the skin of mango and chop it into small pieces roughly.
• Grind the mango pieces with green chillies,salt and sugar in the mixer to a coarse paste.Check the taste and adjust seasoning if required.Here you can grind it in two ways- you can grind it in whipper mode to retain tiny bits of mango pieces or you can grind it into a smooth paste with the addition of little water if needed.It tastes good either ways.
• Heat oil in a small tempering pan and crackle mustard seeds and add curry leaves and asafoetida and switch off the flame.Add this tempering to the mango chutney.

Serve it as an accompaniment with khakras/rice/roti/ Curd rice/dosa/paniyaram etc.

Notes:

1. Use only totapuri mango variety for this,other varieties would not suit for this chutney.
2. This chutney is a nice blend of flavors,hence taste the chutney once when you grind and adjust the salt,sugar and spicyness of chutney.
3. You can prepare the chutney in two ways- you can grind it in whipper mode to retain tiny bits of mango pieces or you can grind it into a smooth paste with the addition of little water if needed.It tastes good either ways.I like to prepare coarse chutney with mango pieces which is best suitable with curd rice and I make it smooth if I want to use it as a dip or serve with any breakfast variety.
4. This chutney is not suitable to mix with rice,if you want to prepare mango pacchadi for rice,check out my Mango-Coconut Pacchadi recipe which tastes best with rice.
5. You can store it in an air tight container for 3-4 days in refrigerator.