Karnataka Style Mangrasa Recipe – Raw Mango Chutney Recipe

Karnataka Style Mango Rasa Recipe also known as Mangrasa is a deliciously tangy, sweet and spicy chutney made with the last of the mangoes available in market – the Gini Moothi cultivar or Totapuri Mangoes that are available almost towards the ending of Mango season.  Mango (Raw), Jaggery, Red Chilli powder, Methi Seeds (Fenugreek Seeds), Cumin seeds (Jeera), Asafoetida (hing), Water, Coconut Oil, Salt   2 Mango (Raw) , (half ripen Totapuri cultivar) 1/2 cup Jaggery , grated 1 tablespoon Red Chilli powder 2 teaspoons Methi Seeds (Fenugreek Seeds) 2 teaspoons Cumin seeds (Jeera) 1/2 teaspoon Asafoetida (hing) 1/2 cup Water , (adjust) 1/2 cup Coconut Oil Salt , to taste     10   15     To begin making the Karnataka Style Mango Rasa Recipe | Mangrasa, remove the skin of mangoes and cut the mango into small thin slices. Keep this aside for further use.In a tadka pan,  add fenugreek seeds and dry roast until you get nice aroma. Keep this aside to cool.To the same pan, add cumin sauté well on medium heat for a minute or till fragrant. Switch off the heat and keep aside.Once the fenugreek and cumin seeds cool down, transfer them into a mixer jar and grind it into a fine powder.In a pan, add oil and heat for a minute on medium flame. Now add the ground masala powder and sauté for a minute. Now add hing and fry for about 30 seconds.Next, add mango slices and cook on medium flame for 5 minutes. Now add grated jaggery, red chilli powder and salt to the cooked mango rasa.Add water to this mango rasa and cook for 5 minutes until the jaggery melts.Cook the Mango Rasa on medium flame for 5 more minutes until it thickens to jam type consistency. Switch off the flame.Cool the mango rasa or mangrasa and store in airtight container. This can stay good for 5-7 days under refrigeration when kept in an airtight container.Serve Karnataka Style Mango Rasa Recipe | Mangrasa along with Udupi Style Pelakai Teepee Dosa Recipe and South Indian Coconut Chutney for breakfast.