Raw Mango-Raisins Chutney using Vinegar-Lemon juice(Pressure Cooker Recipe) is a sweet and savory mixture of mango, black raisins, and basil, with the tang of lemon juice, made extra special with a splash of Raw and Organic Apple Cider Vinegar. Chutneys are served with almost every meal in India, especially as relishes with curries, but they can also be used as sauces for hot dishes (especially meats).
This chutney recipe, with fruit, offers a two-toned flavor: sweet and savory offset by sultry spices and the heat of chilies. Whole spices used in this chutney are black mustard seeds, fenugreek seeds, fennel seeds, nigella seeds and cumin seeds. The heat is provided by cayenne pepper( I have used Indian spice Guntur powder) and paprika powder( I have used Indian spice degi mirch or Kashmiri powder). Although this recipe can also be prepared by adding onions and garlic, I tried to keep the recipe as simple as possible, so that it can be consumed if you don’t eat onion or garlic. This recipe only uses ginger and green chilies, but feel free to add onion and garlic.
Raw Mango-Raisins Chutney using Vinegar-Lemon juice is my interpretation of Major grey’s Chutney. Major Grey’s Chutney is a type of chutney, reputedly created by a 19th-century British Army officer of the same name, presumably lived in British India. During the colonial era the British took a liking to the Indian culinary cuisine and took home the concept of chutney and of course curries. Thence they spread it to their other colonial possessions, including South Africa and the Caribbean Islands. During this long journey the concept changed, until the commercially made mango chutney ‘Major Grey’s chutney’ became the British standard chutney, in which fruit (usually mangos, apples or pears), onions and raisins are simmered with vinegar, brown sugar and spices for about two hours. The original Indian chutney was usually a relish made from fresh fruits and spices.
- 1 raw mango
- ⅓ cup sugar
- ½ cup raisins
- ½ teaspoon hot chilly powder or cayenne(adjust as per taste)
- 1 teaspoon paprika or Kashmiri Mirch powder( for color)
- ½ teaspoon salt or as needed
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar(I used raw and organic apple cider)
- 2 fresh basil leaves finely chopped(optional)
- Half a knob ginger peeled, smashed and finely chopped or ground
- 4 green chillies slit
- ¼ teaspoon mustard seeds
- ¼ teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon nigella seeds
- ¼ teaspoon fenugreek seeds
- 2 teaspoon refined oil or any vegetable oil
- ¼ cup water
- Wash and clean the mango with water. Peel and dice the mangoes into small pieces.
- Combine diced mangoes,raisins, sugar, lemon juice and apple cider in a medium size mixing bowl.
- Heat oil in a pressure cooker. When hot, add mustard seeds, nigella, cumin, fennel and fenugreek seeds. Saute at low heat till you feel the aroma of the spices.
- Add ginger and green chillies. Saute at low heat till the raw smell of the ginger goes away.
- Now add the mangoes raisins mixture. Add cayenne, paprika and salt. Stir and mix well at low medium heat for 5-6 minutes.
- Stir in quarter cup of water and close the lid of the pressure cooker with pressure weight.
- Cook on medium high heat until 4 whistles and continue cooking for another 5 minutes on low heat.
- Turn off the heat and let the steam cool off. Open the cooker , give it a little stir and transfer the mango chutney in a small bowl.