This Mango Onion Chutney is another Indian dish that I’ve never eaten outside of India. In fact, I’ve never even had it outside of our house as restaurants don’t even make it. It’s the simplest of things. Blend together some unripe/raw/green mango and some onion, add a few spices, temper with hot oil and mustard seeds, and you’re done.
Mango Onion Chutney
I meant to make this Mango Onion Chutney with one of the two raw mangos I bought when I make the Mango Panha , but I got distracted by a shiny object, actually several, and by the time I got around to it the mango was somewhat ripe. Traditionally this is made with tart, unripe mangos, but it worked this way as well. I used a blender because my hands sometimes bother me with my rheumatoid arthritis, but you’re meant to grate the onion and the mango rather than blend. So just do what works for you.
There’s an ingredient in here we’ve not used before which is very prevalent in Indian cooking, and that’s the black mustard seeds. If you don’t have these or choose not to get them, just use whole cumin seeds instead. Other than that, you should have everything needed.
LOOKING FOR MORE UNIQUE INDIAN RECIPES? CHECK OUT MYINDIAN SOOKHA KALA CHANARECIPE!
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Indian No Cook Raw Mango Onion Chutney
Ingredients
- ▢ 1/2 cup ( 82.5 g ) unripe green mango
- ▢ 1/2 cup ( 80 g ) Onion
- ▢ 2 teaspoons ( 2 teaspoons ) Truvia
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 2 teaspoon ( 2 teaspoon ) Oil
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Black Mustard Seeds , (or use cumin)
Instructions
- Peel and grate the mango and mix with the onion.
- Add the sweetener, cayenne, cumin and salt and taste. You want a good mix of hot, salty, tart, and sweet. Since mangos vary in their tartness, adjust as needed.
- In a small saucepan or heatproof ladle, heat the oil and when it is hot and starts to shimmer, add in the mustard seeds and let them pop. This classic tempering technique allows the mustard seeds to bloom in flavor and also flavors the oil.
- Once the seeds have sputtered for a bit (about 10 seconds), pour the flavored oil onto the chutney and mix well.
- Let the flavors marinate for about 10-15 minutes and serve with Indian food, fish, or grilled meat.
- This would also be a great dip for sweet potato fries.
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Indian No Cook Raw Mango Onion Chutney
Ingredients
- 1/2 cup unripe green mango
- 1/2 cup Onion
- 2 teaspoons Truvia
- 1/2-1 teaspoon Cayenne Pepper
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Kosher Salt
- 2 teaspoon Oil
- 1/4 teaspoon Black Mustard Seeds (or use cumin)
Instructions
- Peel and grate the mango and mix with the onion.
- Add the sweetener, cayenne, cumin and salt and taste. You want a good mix of hot, salty, tart, and sweet. Since mangos vary in their tartness, adjust as needed.
- In a small saucepan or heatproof ladle, heat the oil and when it is hot and starts to shimmer, add in the mustard seeds and let them pop. This classic tempering technique allows the mustard seeds to bloom in flavor and also flavors the oil.
- Once the seeds have sputtered for a bit (about 10 seconds), pour the flavored oil onto the chutney and mix well.
- Let the flavors marinate for about 10-15 minutes and serve with Indian food, fish, or grilled meat.
- This would also be a great dip for sweet potato fries.
Indian No Cook Raw Mango Onion Chutney https://twosleevers.com/indian-no-cook-raw-mango-onion-chutney/
Make delicious, authentic Indian Matki Ussal easily at home right in your Instant Pot! It’s healthy, easy to cook vegan dish and only takes 4 minutes to cook. This recipe can be used to make any kind of sprouts that you want.
Matki Ussal | Indian Sprouted Beans
Although it’s impossible to believe this now, I was a very fussy eater as a child. I’d eat all the Indian junk food you could lay my hands on–anything spicy and savory, and I was right there.
But vegetables were a whole different ball of wax. This vegan Matki Ussal however, was a different matter all together. The way it works is that you get a specific time of bean called Moth beans, and then you soak and sprout them, much as you’d do for this Ussal .
Cooking it after that was just a matter of a few minutes in the pressure cooker. This is a very traditional Maharashtrian dish, which means it typically involves coconut and cilantro, and a tad bit of sugar.
Since fresh coconut is hard to come by here, I’ve used dried, unsweetened coconut flakes in this recipe. They reconstitute rather well under pressure, reducing a step.
If you can find moth beans use those, but if not, substitute any bean you want and just adjust cook times.
If you want to sprout your own beans, here’s what you do:
- Soak beans overnight.
- In the morning, drain and set into a jar, bowl, or whatever you have lying around. You really don’t need a fancy jar/kit to do this. I sprouted mine in a disposable plastic container.
- Let them sit near a kitchen window with some natural light.
- Wash and drain twice a day if you can, so they stay moist.
- That’s it. You know they’re done when they have tails sprouting, and when you’re hungry. See my picture to get a feel for it.
And that’s it. Sprouting the beans is pretty easy and cooking them is even easier. This is an absolutely delicious Indian recipe that is painless to make and delightful to eat. Now go try it for yourself!
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Instant Pot Vegan Matki Ussal Indian Sprouted Beans
Ingredients
- ▢ 1 cup ( 172 g ) sprouted beans , (about 1/2 cup dry beans sprouted as explained above)
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 teaspoon ( 1 teaspoon ) Cumin seeds
- ▢ 1/2 cup ( 80 g ) Onion , , chopped
- ▢ 1/2 cup ( 74.5 g ) Tomatoes , , chopped
- ▢ 3 cloves ( 3 cloves ) Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Minced Ginger
- ▢ 1/4 cup ( 20 g ) Unsweetened Shredded Coconut
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ ½ teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ ¼ -½ teaspoon Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Coriander
- ▢ ½ teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1/2 cup ( 125 g ) Water
For Finishing
- ▢ 1/4 cup ( 4 g ) Cilantro , , chopped
- ▢ 1/4 cup ( 20 g ) fresh grated coconut , (optional)
Instructions
- Turn your Instant Pot to Sauté (high) and heat the oil. When it’s hot, add the cumin or mustard seeds and let them sputter like popcorn.
- Add in onions, ginger and garlic and sauté for 2 minutes, until the onion is soft and translucent.
- Add all the other ingredients (except cilantro and coconut) and cook under High Pressure for 4 minutes, and quickly release remaining pressure.
- Garnish with cilantro and fresh coconut if you are using.
Stovetop
- In a saucepan on the stovetop, add and heat the oil. When it’s hot, add the cumin or mustard seeds and let them sputter like popcorn.
- Add in onions, ginger and garlic and sauté for 2 minutes, until the onion is soft and translucent.
- Add all the other ingredients (except cilantro and coconut), add 1/2 cup of water and turn down the heat to medium. Cook 10-15 minutes until the beans are cooked through.
- Garnish with cilantro and fresh coconut if you are using.
