Step-by-Step Instructions

1. 1.Prepare Raw Mangoes

   Take three raw mangoes, weighing approximately 330g in total. These will be the base for your chutney.

2. 2.Roast Mangoes

   Insert a knife into each raw mango and hold it over a gas stove flame. Roast each mango, rotating it frequently, until its skin is charred and the pulp inside becomes soft. This process should take about 2-3 minutes per mango. You will notice water oozing out, indicating the mango is cooking internally.

3. 3.Peel and Extract Pulp

   Once all mangoes are roasted and slightly cooled, carefully peel off the charred skin. Then, use a knife or spoon to scoop out all the soft mango pulp into a bowl, discarding the pit.

4. 4.Combine Ingredients

   To the bowl with mango pulp, add 2 cloves of peeled garlic, a 1-inch piece of ginger, 1/4 cup of fresh coriander, and 1 green chili (adjust to your spice preference). Season with 1/4 teaspoon of salt, 1/4 teaspoon of crushed roasted cumin, and 1/8 teaspoon of crushed black pepper.

5. 5.Blend the Chutney

   Transfer all the combined ingredients into a blender jug. Add 3-4 tablespoons of water. If you prefer a cold chutney, you can add a few ice cubes at this stage. Blend until the mixture is smooth and forms a consistent chutney.

6. 6.Serve and Taste

   Pour the freshly blended raw mango chutney into a serving bowl. Taste and adjust seasonings if necessary. If the chutney is too tart for your liking, you can add a small amount of sugar to balance the flavor. Serve immediately or chill before serving.