The zesty raw mango chutney is one of the most loved mouth-watering sides enjoyed by Indians during the summer season. When the raw mangoes blend with fresh celery, the mushy green chutney brings joy to the taste-buds. The fresh & sour flavors combined with salty, sweet and spicy ingredients to create flavourful dip called “Celery, Raw Mango Chutney”. This vegetarian chutney fits amazingly into a low carb Indian diet.
Ingredients: Names and Nutrition
Raw mango or the unripe green mangoes are a tropical fruit also known as Kairi (in the Bengali language), maamidi kaya (in Telugu) and Kacha Aam (in Hindi). Celery is a green leafy plant which looks similar to coriander leaves.
Raw mangoes and celery are extremely good for health. Raw mangoes contain a great amount of pectin, starch, vitamin B and Vitamin C. They are great for energizing the body, maintaining a strong heart, liver, and intestine. Celery leaves have an immense amount of low-calorie dietary fiber which helps in losing weight. Consumption of celery can aid in relieving from exhaustion, cure joint pain, heal headaches and solve appetite-loss problems.
Choosing To Prepare Fresh Home-Made Cuisines
It is a known fact that fruits and herbs should always be fresh. Purchasing raw mangoes and celery from the market as frozen ingredients are of no use as they contain little nutrition. The keto Indian food has to be prepared with fresh ingredients and had right away.
This Chutney is prepared fresh with natural ingredients. I recommend consuming soon while most nutrients are active. That is why having chutney in restaurants or fast food stalls can be risky. Often in food joints, the chutneys are prepared at the start of the day in large portions to be served to customers along with snacks through the day. As the chutney sits for longer duration it becomes unsuitable for consumption.
Hygiene issue at restaurants is another key factor to prepare the celery ray mango chutney at home. This vegan, gluten-free paleo dip is very simple and easy to prepare. Yet, if the mango skin is not peeled completely it can cause irritation and itchiness in the mouth and throat. Moreover, preparing it with less salt and no sugar makes it suitable for a low carb Indian diet.
Various ways of Relishing the Celery, Raw Mango Chutney
This aromatic chutney can be consumed in innumerable ways blended with various spices and chilies. Usually, the most common reason for chutneys being popular in India is that they add a fun flavor to the meals or snacks. Some regions enjoy this chutney along with their lunch, accompanied by a full platter of steamed rice, vegetable curry, and dal. Various Indian states enjoy it as a dip for snacks usually fried in oil. This chutney adds a fabulous flavor to South Indian Idli and Vada as well. This tangy chutney can be used in various western recipes to substitute salsa or use as a flavorsome sauce/spread in sandwiches, burger, and tortilla wraps.
The Celery, Raw Mango Chutney is a low carb Indian food that can be prepared within minutes in a blender. Serve it with your favorite snack or with any light Indian dinner recipes.
- 3 cups - celery
- 1 cup - raw/green mango diced. Pick green, hard mango. If the mango is soft that means it is ripe. There is no exact measurement for mango. It depends on how raw mango is. Raw mango is mostly sour. Though mango looks green outside, sometimes it ripes slightly, making it slightly sweet. If Once you cut the mango, you will know how raw it is.
- 2 - garlic cloves
- 5-8 - Thai chilies depending on your spice level
- 3 tbsp - healthy oils as coconut oil.
- 1 tbsp - sesame seeds or peanuts
- ¼th tsp - mustard seeds
- ¼th tsp - cumin
- ¼th tsp - turmeric powder
- ½ tsp - urad dal - optional
- Few curry leaves
- Healthy Salt as sea salt or pink Himalayan salt
- Cut celery head. Clean celery thoroughly, especially the head part. Usually, mud deposits in between sticks near the head area. Then dice celery into ½ inch pieces.
- Optionally peel Mango skin. I usually keep it. Dice to 1-inch pieces.
- Heat 1 tbsp oil in a pot. Heat to medium.
- Add diced celery, chilies and garlic. Cook for 30 seconds. Stir. Cook 3-5 minutes. Add salt.
- Close the lid and cook until celery is soft. If you see of water, open lid and cook till water evaporates. Turn off and let it cool.
- Meanwhile, heat a pan to medium and roast peanuts of sesame seeds until golden brown. Let them cool.
- Add peanut or sesame seeds to the grinder first. Grind to a powder.
- Now add celery mixture and mango pieces. Pulse slowly until soft. Make sure all pieces are ground.
- Transfer to a bowl.
- Now, prepare to tamper. Pour 1½ to 2 tbsp oil in a pot. Heat to medium-high.
- When hot, add mustard seeds. When they start spluttering, add mustard seeds. When mustard seeds start cracking, add cumin. Cook until golden brown.
- Add black lentils. Fry until golden brown.
- Add curry leaves. When they stop spluttering, add turmeric powder. Turn off the stove.
- Add tampering to chutney while it is still hot. Deglaze the tampered pot with little chutney and add back to the chutney.
- This chutney will stay fresh in the refrigerator for 1 week. Use it for as many meals within a week.
- Serve immediately with black rice or quinoa or brown rice and enjoy.