HomeChutney-tokku BITTER GOURD RAW MANGO CHUTNEY/AAM AUR KARELE KI CHUTNEY/ಹಾಗಲಕಾಯಿ ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ/ತೊಕ್ಕು
16 February, 2023

BITTER GOURD RAW MANGO CHUTNEY/AAM AUR KARELE KI CHUTNEY/ಹಾಗಲಕಾಯಿ ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ/ತೊಕ್ಕು

Posted in : Chutney-tokku, Diabetic friendly recipes on by : Divya Suresh Tags: , , , , , , , , ,

Bitter gourd/Karela is one of my most favourite vegetable. I can eat anything made using bitter gourd at any time. Bitter gourd chutney is one such recipe which I make since so many years.

But since couple of years I’m also making bitter gourd chutney by adding a good amount of rather equal amount of sour mango and I say bitter gourd and sour mango together makes to a very tasty combination

Pair this chutney along with any kind of flat bread or Poori or stuffed paratha etc, but I like to consume this yummy tasty chutney mixed with steaming hot rice or curd rice

By the way, on this website, you can also check some other recipes which used bitter gourd as the key ingredient – Bitter gourd Paratha , Bitter gourd Pulao , bitter gourd kayirasa/curry and one more kind of bitter gourd chutney

Ingredients : measuring cup used – 250 ml
  • Bitter gourd, coarsely ground – 2 cups
  • Sour raw mango, grated – 2 cups
  • Green chili – 15 to 20 (depending on the hotness of the chili)
  • Or you can also put
  • Pickle green chili – 350 gms
  • Oil – 4 + 5 tbsp
  • Mustard seeds – 1 tbsp
  • Turmeric powder – 1/2 tbsp
  • Asafoetida/Hing – 1/2 tsp
  • Jaggery powder – 10 tbsp
  • Salt – 6 tbsp
PREPARATION –
  1. Firstly you need to keep everything ready, so wash and wipe well the bitter gourd, slice them, transfer to a mixie jar and grind coarsely using the pulse button
  2. Wash well and peel the skin of the raw mango and grate all the mangoes in a big hole grater

3. Grind together rock salt and green chili

PROCEDURE :
  • Heat oil in a pan, put mustard seeds, let it splutter, put hing , stir well and now add green chili salt mixture and turmeric powder, saute well until the raw smell vanishes
  • Now put ground bitter gourd, stir for couple of minutes and then add grated raw mango, stir while combining everything well, reduce the heat, cover and let it cook. Do not forget to stir in between
  • Once the mixture starts leaving the oil, its time to put jaggery powder and stir well for couple of minutes more
  • Remove from the heat and allow the tokku/chutney to cool completely, then store it in a clean, dry glass container. You can also refrigerate it .