Preparation

How to cut mango for Mango chutney

• The first step towards making Karnataka style Manga Rasa or sweet and sour mango chutney, is select good quality half ripe mango, preferably totapuri mango variety.
• Remove the skin of mangoes and cut slice them into small thin slices. Do not add the inner seed. Keep this aside until we prepare the mango chutney.

Preparation of spice mix

• In a pan, add fenugreek seeds or methi seeds, dry roast until they slightly change colour and you get nice aroma. Keep this aside until it cools.
• Add cumin or jeera to same pan and saute well till fragrant. Keep aside to cool.
• After fenugreek seeds and cumin have cooled down, transfer to a spice mixer grinder and make a fine powder.

Cooking mango slices

• Hear a pan with coconut oil on medium heat. Add the ground masala powder and saute for a minute. Add asafoetida, fry for few seconds.
• Add mango slices, mix everything once. Next add jaggery, red chili powder and salt as per taste.
• Add water to the mixture, close with a lid and cook on low medium heat.
• The chutney should be cooked until it thickens to jam consistency. Do not cook into too thick consistency as it thickens up on cooling. Switch off the heat and cool.
• Store this sweet-sour mango chutney or mangrasa in airtight container.
• Storage suggestions
• After the chutneycools down, store them in room temperature for a day or two. This chutney isbest stored in refrigerator in airtight container. This chutney can be stored inmini jars and use them as required.
• This increases theshelf life of mango chutney. Use a dry clean spoon to serve the chutney toavoid any contamination.
• Usually chutneys areprone to contamination during summers so it’s always better to refrigerate it.
• How to reheat: Pourback the refrigerated mango chutney into a skillet and fry for few secondsuntil heated through.