Karnataka Style Mangrasa Recipe – Raw Mango Chutney Recipe
Karnataka Style Mango Rasa Recipe also known as Mangrasa is a deliciously tangy, sweet and spicy chutney made with the last of the mangoes available in market – the Gini Moothi cultivar or Totapuri Mangoes that are available almost towards the ending of Mango season.
Course : Side Dish
Ingridients : 2 Mango (Raw) , (half ripen Totapuri cultivar)
1/2 cup Jaggery , grated
1 tablespoon Red Chilli powder
2 teaspoons Methi Seeds (Fenugreek Seeds)
2 teaspoons Cumin seeds (Jeera)
1/2 teaspoon Asafoetida (hing)
1/2 cup Water , (adjust)
1/2 cup Coconut Oil
Salt , to taste
Instructions To begin making the Karnataka Style Mango Rasa Recipe | Mangrasa, remove the skin of mangoes and cut the mango into small thin slices. Keep this aside for further use.In a tadka pan, add fenugreek seeds and dry roast until you get nice aroma. Keep this aside to cool.To the same pan, add cumin sauté well on medium heat for a minute or till fragrant. Switch off the heat and keep aside.Once the fenugreek and cumin seeds cool down, transfer them into a mixer jar and grind it into a fine powder.In a pan, add oil and heat for a minute on medium flame. Now add the ground masala powder and sauté for a minute. Now add hing and fry for about 30 seconds.Next, add mango slices and cook on medium flame for 5 minutes. Now add grated jaggery, red chilli powder and salt to the cooked mango rasa.Add water to this mango rasa and cook for 5 minutes until the jaggery melts.Cook the Mango Rasa on medium flame for 5 more minutes until it thickens to jam type consistency. Switch off the flame.Cool the mango rasa or mangrasa and store in airtight container. This can stay good for 5-7 days under refrigeration when kept in an airtight container.Serve Karnataka Style Mango Rasa Recipe | Mangrasa along with Udupi Style Pelakai Teepee Dosa Recipe and South Indian Coconut Chutney for breakfast.
Karnataka Style Mangrasa Recipe – Raw Mango Chutney Recipe
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