This Raw Mango And Spinach Chutney By Meghna’s Food Magic Is The Summer Recipe You Need!

Of all the delicious joys that summer brings, mangoes surely steal the show. Their arrival means creativity in Indian kitchens, with refreshing aam panna, chunky mango salsas, spicy raw mango pickles, creamy mango shrikhand, and even tangy curries. Mangoes are the heart of countless versatile recipes. Among the many stunning ways to use mangoes, one recipe you must try this season comes from Megha’s Food Magic, the South Indian Style Raw Mango Palak Chutney.

South Indian Style Raw Mango Palak Chutney

This tangy, spicy, and utterly delicious chutney brings together the bold flavours of raw mango and the earthy goodness of spinach. Shared by Megha’s Food Magic, it is a must-try, especially if you’re a fan of South Indian cuisine. What makes this chutney so special? It’s a fantastic twist on the traditional chutneys that often accompany South Indian meals. The addition of raw mangoes gives it that perfect balance of tartness, while the sautéed spinach adds a depth of flavour that elevates the chutney. 

Also Read: Chef Yajush Malik From Gallops Shares A Trick To Make Instant Pasta & Risotto; Italians, Look Away!

A Must-Try Recipe This Mango Season

Ingredients:

• 1 tbsp mustard seeds
• 1/2 tbsp fenugreek seeds
• 2 large raw mangoes (shredded)
• 1 bunch spinach leaves (sautéed)
• 2 tsp red chilli powder
• Salt (to taste)
• 1 tsp jaggery (optional, but adds a lovely hint of sweetness)

For The Tadka:

• 1 tbsp oil
• 1 tsp chana dal
• 1 tsp urad dal
• 1/2 tsp asafoetida (hing)
• 2 dried red chillies
• 2 cloves garlic (finely chopped)
• Curry leaves
• 1/2 tsp turmeric powder

Method:

1. Start by dry roasting the mustard and fenugreek seeds in a pan. Once roasted, pound them coarsely to release their flavours. 
2. Grate the raw mangoes and set them aside. The raw mango brings in the perfect amount of tang that will complement the spinach and spices.
3. Heat a little oil in a pan and sauté the spinach leaves until tender to bring out their natural flavour.
4. Mix the cooked spinach with the shredded raw mangoes to create a base for the chutney.
5. To the mango and spinach mixture, add the coarsely pounded mustard and fenugreek powder, red chilli powder, salt, and jaggery. Mix well to ensure all the ingredients are evenly incorporated.
6. In a separate pan, heat 1 tbsp oil and add the chana dal and urad dal. Sauté them until they turn golden brown, adding a nice crunch to your chutney. 
7. Next, toss in the asafoetida, dried red chillies, chopped garlic, curry leaves, and turmeric powder. Cook everything until the garlic becomes fragrant.
8. Pour this sizzling tadka over the mango and spinach mixture. Give it a final mix, ensuring the tadka is evenly distributed throughout the chutney.

Serve this tangy, flavourful chutney with steaming hot rice and a dollop of ghee for an unforgettable South Indian-style meal. With its perfect blend of tang, spice, and a touch of sweetness, it’s bound to become a favourite at your table this summer.

Cover Image Courtesy: Meghna’s Food Magic/Instagram