Mango Chutney Recipe

Mangoes are the summer superfood. Mangoes have a sumptuous tropical flavor. It’s not just the juicy flavor that makes mangoes special, in addition mangoes deliver nutritional value and make healthy eating a delightful sensory experience.

The sweet aromas of mangoes remind me of the stains left behind on my clothes as well as candor as a child. I was born and brought up in India and mangoes are one of the favorite summer fruit in India. The species name of the mango itself is Mangifera indica, which means “an Indian plant bearing mangoes.”

Here I am sharing some amazing recipes with mangoes, their nutrition and health benefits, and some Ayurveda facts. 

Mango Nutrition

A mango serving size is equivalent to 3/4 cup of sliced mangoes and is just 70 calories, so it’s a satisfyingly sweet treat.

The above-mentioned serving size is Sodium free, cholesterol free and fat free.

Presence of 20 different vitamins and minerals makes it a super food

One serving (3/4 cup) of mango contains 7% of your daily fiber.

Also, mangoes are good sources of folate, Vitamin C, Vitamin A and Vitamin B6

Ayurveda Properties of Mangoes

This sweet, delicious and juicy fruit is known as King of Fruits – especially in India. It possesses sweet taste and has a nourishing quality. It is also a good energizer and is beneficial for improving immunity. They are thirst quenchers and are heavy to digest. Consuming mangoes are good for skin health and they can pacify Vata dosha in the body. Mangoes support all the seven dhatus (body tissues) and provide a very satisfying snack or dessert.

Mangoes are in season from January through August, peaking in June.

Mango Chutney Recipe -

ingredients:

1 well ripe mango, sliced

1-inch piece of ginger

1/2 teaspoon black mustard seeds

2 pinches cinnamon

1/8 teaspoon salt

2 teaspoons sugar

1/2 teaspoon lemon juice

Check put our blog on spices -Herbs & Spices

In a Blender, blend ingredients except mustard seeds and curry leaves until smooth. In a pan add ½ tsp. of coconut oil and splutter mustard seeds and curry leaves. Add the prepared mango and spice mix to the pan. Gently heat the chutney, do not boil. Serve warm with rice or bread.

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