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.