Karnataka Style Mangrasa Recipe - Raw Mango Chutney Recipe

Step 1: To begin making the Karnataka Style Mango Rasa Recipe | Mangrasa, remove the skin of mangoes and cut the mango into small thin slices

Step 2: Keep this aside for further use

Step 3: In a tadka pan,  add fenugreek seeds and dry roast until you get nice aroma

Step 4: Keep this aside to cool

Step 5: To the same pan, add cumin sauté well on medium heat for a minute or till fragrant

Step 6: Switch off the heat and keep aside

Step 7: Once the fenugreek and cumin seeds cool down, transfer them into a mixer jar and grind it into a fine powder

Step 8: In a pan, add oil and heat for a minute on medium flame

Step 9: Now add the ground masala powder and sauté for a minute

Step 10: Now add hing and fry for about 30 seconds

Step 11: Next, add mango slices and cook on medium flame for 5 minutes

Step 12: Now add grated jaggery, red chilli powder and salt to the cooked mango rasa

Step 13: Add water to this mango rasa and cook for 5 minutes until the jaggery melts

Step 14: Cook the Mango Rasa on medium flame for 5 more minutes until it thickens to jam type consistency

Step 15: Switch off the flame

Step 16: Cool the mango rasa or mangrasa and store in airtight container

Step 17: This can stay good for 5-7 days under refrigeration when kept in an airtight container

Step 18: Serve Karnataka Style Mango Rasa Recipe | Mangrasa along with Udupi Style Pelakai Teepee Dosa Recipe and South Indian Coconut Chutney for breakfast