Skip to main content

Mint Chutney with Raw Mango and Ghost Chilli (Podina, Kaccha Aam and Bhut Jolokia Chutney)


There are many different Mint chutney recipes but my favourite one is with Mint chutney with raw mango or unripe mango. As the unripe mango is tangy in taste,  the taste of this mint chutney is also tangy. The mint in the chutney gives a nice aromatic flavour.  The chillies used in the chutney makes it hot.  So this Mint Chutney with Raw Mango and Ghost Chilli (Podina, Kaccha Aam and Bhut Jolokia Chutney) is a hot and sour chutney with a strong mint smell which automatically brings water to our mouth on the very mention of it. 




Mint Chutney with Raw Mango and Ghost Chilli (Podina, Kaccha Aam and Bhut Jolokia Chutney) 


📎Course : Side dish
📎Cuisine : Indian
🔪Preparation Time : 10 minutes

INGREDIENTS:


  • 1 cup finely chopped mint leaves
  • 1 small ghost chilli *
  • 1 medium sized raw mango 
  • pinch of sugar
  • Salt to taste
  •  water if required
*if you don't have ghost chilli, use green chillies. 

METHOD:


  1. Peel the raw mango and discard the seed. Now cut the flesh into cube sized pieces. 
  2. In a small Chutney making jar of a grinder or food processor take all the ingredients.
  3. You can remove the seeds of the ghost chilli if you don't like too hot.
  4. Now grind it in a fine paste.
  5. Taste and adjust the salt or sugar according to your taste .

Comments

Popular posts from this blog

List of Fruits found in Assam with their English Names

List of Vegetables used in Assamese Cuisine with their English name.

Simple mutton curry in pressure cooker

Assamese Style Mati Mahor Dail | Black Gram with Papaya and Ginger Leaves

Kasuri Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves

How to cook Sticky Rice in a pressure cooker (without soaking for hours)

15 Food Quiz Questions (Test your knowledge on Assamese cuisine)

Indian street food safety tips

Bread pulao

Kochur Loti Recipe :Taro Stolons with Bamboo shoots