Raw Mango – 1 large or 2 small
Chopped Coriander leaves – 1 cup
Chopped Mint leaves – ½ cup
Skinless peanuts – ½ cup
Asafoetida / Hing – less than ¼ teaspoon or just a pinch
Salt – ½ teaspoon or as per taste
Black salt – ½ teaspoon or as per taste
Ginger piece – 1 small piece or when grated 1 teaspoon
Roasted Cumin / Jeera powder – 1 teaspoon
Green Chillies – 2 to 3 depending on how spicy you want.
Water – needed little for grinding
- To prepare the chutney, first peel off the skin of the raw mango and cut them into small pieces discarding the seed.
- To remove the skin of the peanuts:
- Soak the peanuts in sufficient luke warm water for 30 minutes.
- During the soaking period the peanuts will expand a bit in size as it absorbs the water.
- After the soaking period, you can now easily slip the skin off with the fingers.
- In a Mixer / Blender add the chopped mango, coriander, mint, peanuts, hing, salt, black salt, ginger, cumin powder, green chillies and 2 to 2 teaspoon of water and grind well.
- Check the consistency of the chutney and add more water if needed for further grinding.
- Do a salt and spice taste and when everything fine, the chutney is ready to serve.
- This chutney can be served along with Dhoklas, Samosas, on Sandwiches, pakoras and many more dishes.
Skinless Peanuts are available in any grocery stores and can be used for this recipe.