Spicy Raw Mango Chutney

Since our childhood days, my mother used to make tongue tickling tangy spicy chutneys and we used to relish them with congi or curd rice. On a rainy day, we used to relish spicy raw mango chutney and salted mango gojju. This is an unusual chutney, more like instant pickle and can be stored in a fridge for a week. Though my mother used to mix in raw coconut oil, I made slight changes and mixed the chutney in hot oil so that it lasts longer.

Mother used to say that one of father's sisters who was in Andhra many years ago, learned the recipe of this chutney and passed it on to her. Ugadi feast is never complete for us without this chutney, Daalithoi, Tender Cashew upkari and Ripe Mango upkari.

Ingredients:
1. Raw mangoes(Size of tennis ball): 4(Must be very sour and pulpy)
2. Red long chillies - 12
3. Red short chillies - 16
4. Coriander seeds - 3 tsp
5. Fenugreek seeds - 1 tsp
6. Cumin seeds  - 2 tsp
7. Black peppercorns - 1 tsp
8. Mustard seeds - 1 tsp
9. Asafotoeda - 5 gms
10. Turmeric powder - 1 tsp
11. Coconut oil(or sesame oil) - 40 ml
12. Salt - to taste

Method:
Roast the ingredients 2 through 9 with little oil separately and keep aside to cool. 
Powder in a blender along with turmeric powder. 
Wash and clean the mangoes.
Boil the whole mangoes in water till tender.
Extract the cooked mango pulp along with the skin. 
Coarsely mince the pulp with the skin in a blender or mortar.
Mix the mashed mango pulp along with the masala powder and salt to taste.
Heat the remaining oil in a deep pan, add the raw chutney and mix well for 2 mins on slow heat.
Allow to cool and then store in air tight jar/bottle.
Keep at room temperature for 48 hrs, then transfer to a fridge.
Goes well with rice and daalithoi, curd rice, congi, dosas, idlis, chapathis or pooris.