This fiery raw mango, red chili and garlic dip is packed full of flavour. It is spicy, tangy and sweet and tastes delicious with a variety of dishes.
Ready in less than 10 minutes, it’s naturally vegan and gluten-free.
- Ingredients
- Method
- Storage
- Other Easy Chutney Recipes
You just need 5 ingredients (plus salt and water) to make this red chilli, mango and garlic chutney. Every ingredient plays its part in this recipe – a bit like everyone doing their bit in a group project!
Unripe mango adds tang, raw garlic and red chilli powder bring the red hot heat and the jaggery pulls together all the flavours and gives this sweetness which complements the chutney so well!
Whenever we get unripe green mangoes from the grocery store, my Mum makes this chutney to go alongside Gujarati dhokla or thepla .
These pair great with ajwain paratha too alongside sabzi like aloo capsicum .
You can treat it as a spread, dip or sauce and use it in a variety of recipes. It would go great in a bombay sandwich.
This green raw green mango chutney is also made with unripe mango and has the addition of coriander, mint and green chillies. This guava chutney is prepared with similar ingredients.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Raw green mango – You must use an unripe mango for this recipe. Peel away the skin and chop into smaller pieces.
Red chilli powder – I use kashmiri chili powder because it has a vibrant red colour but isn’t spicy. Use more or less based on your spice tolerance. Optionally soak dried red chillies in hot water for 30 minutes and use instead of red chilli powder.
Garlic cloves – fresh garlic is a must.
Cumin seeds
Jaggery – the addition of sweetness is what sets this chutney apart. I highly recommend you add the required amount of jaggery. Use sugar as an alternative but jaggery gives the best flavour.
Salt to taste
Method
Place all the ingredients in a blender and add a little water.
Blend everything, adding more water if needed until you get a smooth dip.
Storage
Store leftovers in an airtight container or jar and keep in the fridge for up to 5 days in the fridge.
You can also freeze the chutney in freezer safe bags or containers for up to 3 months however the flavours will alter upon thawing.
Other Easy Chutney Recipes
Gujarati Lasan Ni Chutney
Onion Chutney
Fafda Chutney Kadhi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Red Chilli, Raw Mango and Garlic Chutney
Equipment
- 1 Blender
Ingredients
- 1 cup raw green mangoes peeled and chopped
- 2 tablespoon red chilli powder kashmiri chilli powder
- ¼ cup jaggery
- 1 teaspoon cumin seeds
- 2 cloves garlic
- salt
Instructions
- Place all the ingredients in a blender and add a little water.
- Blend everything, adding more water if needed until you get a smooth dip.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on March 11th 2017 but I have updated the post since with helpful content.
Red Chilli, Raw Mango and Garlic Chutney
Equipment
- 1 Blender
Ingredients
- 1 cup raw green mangoes peeled and chopped
- 2 tablespoon red chilli powder kashmiri chilli powder
- ¼ cup jaggery
- 1 teaspoon cumin seeds
- 2 cloves garlic
- salt
Instructions
- Place all the ingredients in a blender and add a little water.
- Blend everything, adding more water if needed until you get a smooth dip.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Indian Dill Leaves Curry, also known as Suva ni Bhaji or Shepu Bhaji, is a dill stir fry made with garlic, green chillies and few spices.
It is naturally vegan, gluten-free and comes together in just 15 minutes.
Note:- This post was originally posted on March 24th 2015 but I have updated the post since with helpful content.
Depending on the region or language in India, dill is also known as shepu, sholpa, savaa, or soa.
This particular recipe of suva ni bhaji is a simple recipe made with only a few ingredients. I simply add crushed garlic and green chillies along with turmeric powder and cumin coriander powder. This allows the flavour of the dill to shine through without any overpowering flavours.
Stir frying the dill quickly helps to retain the nutrients in the dill and it also means the curry can be ready in minutes.
You can find dill curry variations made with moong dal but I find this a much quicker way to prepare the dill.
I tend to serve it with chapatis and a simple dal as it is quite a dry curry.
Dill Curry Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Dill leaves – you will need a few bunches of dill depending on the size of the bunches. It is used here as a green rather than a herb. Look for dill with vibrant green leaves and not yellowing.
Green chillies – you need fresh green chillies. You can afford to add more green chillies than usual because you will not be adding any other spice in the recipe
Garlic cloves – fresh garlic works best.
Turmeric powder – do not add too much or else the curry will become yellow.
Coriander and cumin powder
Oil – any flavourless oil works
Salt – you do not need much salt as the dill is already salty and will wilt when cooking.
How to make Suva Bhaji
Wash the dill leaves with clean running water, and roughly chop.
Crush chillies and garlic cloves.
Heat oil in a heavy bottom kadai or pan, add the crushed garlic and chillies.
Sauté for a few minutes, till garlic turns light pink start adding chopped dill leaves.
Keep stirring and mix in the dill leaves.
Add turmeric powder and coriander and cumin powder.
Keep mixing the sabzi for 2-3 minutes, add salt.
Cook sabzi about 5-7 minutes.
Switch off the heat.
Pro Tips
Use fresh dill for the best results.
Drain the excess water from the dill well once washed.
Serving Suggestion
To make it a complete meal, add in a daal such as Gujarati Chana Dal . Another option is Gujarati kadhi .
Serve hot with roti or plain whole wheat paratha and kachumber salad .
Storage
Dill curry is best eaten on the day it is made to enjoy the dill at its freshest in flavour and colour.
You can store leftovers in the fridge in an airtight container for up to 2 days. The dill may darken and discolour. Reheat in the microwave or stove top.
I do not recommend freezing this recipe as the texture of the dill leaves will alter upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Suva ni Bhaji (Dill Curry)
Equipment
- 1 pan
Ingredients
- 4 cups Dill
- 4-6 Green chillies
- 8-10 cloves Garlic
- ¼ teaspoon Turmeric powder
- ½ teaspoon Coriander and cumin powder
- 3 tablespoon Oil
- salt
Instructions
- Wash the dill leaves with clean running water, and roughly chop.
- Crush chillies and garlic cloves.
- Heat oil in a heavy bottom kadai or pan, add the crushed garlic and chillies.
- Saute for a few minutes, till garlic turns light pink start adding chopped dill leaves.
- Keep stirring and mix in the dill leaves.
- Add turmeric powder and coriander and cumin powder.
- Keep mixing the sabzi for 2-3 minutes, add salt.
- Cook sabzi about 6-8 minutes.
- Switch off the heat.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
