Mango Chutney Intro
The Celery and Raw Mango Chutney is a beloved, mouth-watering Indian side dish, especially popular during the summer. Its combination of raw mangoes and fresh
celery delivers a refreshing, tangy taste. This vegetarian chutney is also an excellent addition to a low-carb Indian diet. Raw mangoes, or unripe green mangoes, are known as Kairi in Bengali, Maamidi Kaya in Telugu, and Kacha Aam in Hindi. Celery, a green leafy plant, adds to the chutney's unique flavor profile. The chutney combines fresh and sour flavors with salty, sweet, and spicy elements to create a flavorful dip.
Ingredients & Health
Raw mangoes and celery are packed with health benefits. Raw mangoes are rich in pectin, starch, and vitamins B and C, which energize the body and support heart, liver, and intestinal health. Celery leaves are a great source of low-calorie dietary fiber, which can help with weight loss. Consuming celery can reduce exhaustion, ease joint pain, alleviate headaches, and address appetite loss. It's critical to choose fresh ingredients, as frozen mangoes and celery offer limited nutritional value. Preparing the chutney with fresh ingredients ensures you receive the most nutrients. Enjoying the chutney soon after preparation is recommended to maximize nutrient intake, making homemade versions preferable to those from restaurants or fast-food outlets.
Fresh, Homemade Cuisine
The advantages of preparing food at home, particularly this chutney, are numerous. Fresh ingredients are crucial to the nutritional value and taste of the dish. Unlike store-bought versions, homemade Celery and Raw Mango Chutney offers a superior experience. In restaurants, chutneys often sit for extended periods, diminishing their freshness and nutritional benefits. Home preparation also addresses hygiene concerns. When making the chutney at home, it is essential to peel the mango skin completely to prevent mouth and throat irritation. This chutney is vegan, gluten-free, and paleo-friendly, which is easy to make and suitable for a low-carb Indian diet when made with little salt and no sugar.
Enjoying the Chutney
This versatile chutney is delicious in various ways, thanks to its ability to blend with spices and chilies. It's a flavorful addition to meals and snacks. Some people enjoy it as a side dish with lunch, alongside rice, vegetable curry, and dal. In many Indian states, it is enjoyed as a dip for snacks, usually fried in oil. It complements South Indian Idli and Vada exceptionally well. The tangy chutney can be used in many western recipes to substitute salsa or as a flavorsome sauce or spread in sandwiches, burgers, and wraps. The Celery and Raw Mango Chutney is a low-carb Indian food that can be made in minutes in a blender. Serve it with your favorite snack or a light Indian dinner.
Recipe Breakdown
The recipe starts with preparing the ingredients. Begin by washing and dicing 3 cups of celery, focusing on cleaning the head area. Next, dice 1 cup of raw green mango into 1-inch pieces (peeling is optional). Heat 1 tbsp of oil in a pot over medium heat and add the diced celery, chilies, and 2 cloves of garlic, cooking for 30 seconds while stirring. Cook for an additional 3-5 minutes, then season with salt. Cover the pot and cook until the celery softens. If excess water is present, remove the lid and cook until it evaporates. Set aside to cool. Separately, roast sesame seeds or peanuts in a pan over medium heat until golden brown. Once cooled, grind the seeds into a powder. Next, combine the ground seeds, celery mixture, and mango pieces in a grinder. Pulse slowly until the mixture is smooth.
Tempering & Serving
Transfer the mixture to a bowl. To prepare the tempering, heat 1½ to 2 tbsp of oil in a pot over medium-high heat. Add ¼th tsp of mustard seeds and let them splutter, then add cumin seeds and cook until golden brown. Add black lentils and fry until golden. Finally, add curry leaves and ¼th tsp of turmeric powder. Turn off the stove. Add the hot tempering to the chutney. Mix it well. This chutney will stay fresh in the refrigerator for 1 week. Serve immediately with black rice, quinoa, or brown rice. Enjoy!
