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My Love for Mango is growing with my age. Its not just the ripe pulpy mangoes which makes my heart skip a beat but also the green mangoes which are ideal for making pickles and chutneys. I have a lot of green mango recipes on my blog like the Instant Raw Mango Pickle, Sweet and Sour Raw Mango Chutney, Mint and Raw Mango Spicy Chutney, Raw Mango Rice and the refreshing Aam Ka Panna. Looks like I am not going to stop here I will keep adding more to this inexhaustive list. The other day I saw Bijal, my facebook friend posted a recipe of Raw Mango and Garlic Chutney and since then it was haunting me to try it down. I am happy I did it for it had the most intricate flavours. The Sweetness of Mangoes, the strong flavour of Garlic and the Hotness of Chillies. It made a beautiful melody of distinct flavours.

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Its fairly easy and takes no time to put it together. You can use it as a side dish for your everyday meal but at the same time use it as a dip for your nachos and even top it on your patties in a burger. It gives that kick and takes your dish to another level of deliciousness.

Directions:

1. Peel and chop some green raw mangoes and put them in a blender or chutney grinder. I had a little ripe mangoes, they had turned pale yellow but were still quite sour.

2. Add few cloves of peeled garlic to the grinder.

3. Throw in some salt, red chilli powder and jaggery powder to balance the acidity.

4. Blend it together into a smooth paste.

5. In a pan add some oil and when it gets hot add some cumin seeds and asafoetida.

6. Pour the blended mango into the pan and cook for a minute or so or until the raw smell of garlic diminishes from the chutney.

7. You are ready to serve your chutney. Let it cool down and place it in a jar or bottle an refrigerate until use.

Other Chutneys you can try on The Secret Ingredient are: Spinach Coriander Salsa| Phalahari Chutney, Green Ber Ki Chutney, Coconut Chutney, Fresh Plum Spiced Chutney , Coriander Chutney without Onion Garlic

MangoGarlicChutney_Featured4 [whohit]MangoGarlicChutney[/whohit]

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Turmeric is a gift from Nature and has numerous health benefits. Its has powerful anti-inflammatory, anti-fungal and anti-bacterial properties and is used in Ayurveda medicine in India. In India and in other South East Asian Countries turmeric powder is used in everyday cooking in curries, in baking, in stews and plenty other dishes.

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When I saw Kacchi Haldi or Turmeric Root in the market I decided to buy it and make a pickle out of it. Ordinarily raw turmeric is cut into pieces and added to lemon juice with a sprinkle of salt and is eaten alongside main course. But this time I wanted to make a real pickle which does have some kind of shelf life. I decided to team it up with raw mangoes and I tell you the pickle was simply lip smacking. My fussy husband also liked it.

Directions:

1. Wash the Turmeric root and pat dry with a kitchen towel. Peel its skin and cut it into thin sticks. You may like to wear gloves if you don’t want your hands stained with yellow colour for the following days.

2. Grate a raw mango and keep aside.

3. In a coffee grinder or a dry spice grinder add, Fenugreek Seeds, Red Mustard or rai and Fennel Seeds or Saunf.

4. Pulse them together into a semi coarse mixture.

5. In a wok add some mustard oil and heat it till smoking point and turn the flame on low.

6. Add the spice blend in the oil and toss for a few seconds.

7. Also add asafoetida, salt and red chilli powder.

8. Add to the oil the turmeric sticks and grated mango. Mix them well with the spice induced oil. Turn the flame off and let the pickle come down to room temperature.

9. Transfer the pickle to a sterilized dry glass jar. The pickle should be ready to eat in another 2-3 days.

Other Pickles you can try here are: Instant Raw Mango Pickle South Indian Style, Stuffed Red Pepper Pickle and Ginger Garlic Pickle.

HaldiKaAchar_Featured4 [whohit]HaldiKaAchar[/whohit]

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Kaccha Aam Aur Lehsun Chutney | Raw Mango Garlic Spicy Chutney

Kacchi Haldi ka Achar | Fresh Turmeric Pickle with Green Mangoes | Amba Haldi Pickle | Mango Ginger Pickle