Home remedy for heatstroke and scorching heat, make spicy raw mango and onion chutney at home in minutes: – ..

News India Live, Digital Desk: Along with the heat, heat wave has also started in North India. In such a situation, the remedies given by our ancestors to keep the body cool from inside are still most effective. is one of these ‘Raw mango and onion chutney’. This chutney not only doubles the taste of the food, but according to Ayurveda, raw onion and raw mango together work as a protective shield to protect the body from heatstroke. This weekend, include this desi and refreshing chutney in your dinner plate.

Health treasure: Why is this chutney important?

Eating raw onion in summer is considered a boon for health as it controls body temperature. At the same time, Vitamin C and antioxidants present in raw mango keep the digestive system healthy and remove fatigue caused by sunlight.

How to make Raw Mango and Onion Chutney (Step-by-Step)

If you grind this chutney on a mortar and pestle, the taste becomes even better, but if you are short of time, you can also use a mixer.

Material:

1 medium sized raw mango (peeled and chopped)

2 medium sized onions (coarsely chopped)

3-4 green chillies (as per taste)

1 handful fresh coriander

1/2 teaspoon whole cumin

Black salt and plain salt as per taste

a pinch of asafoetida

A little jaggery or sugar (to balance the sourness – optional)

Method of making:

Preparation: First of all, peel the raw mango, take out its seed and cut it into small pieces. Roughly chop the onion also.

Mixture: In a blender or mixer jar, add chopped mango, onion, green chilli, cumin, salt and asafoetida.

grind: Do not add water to it, because onion and mango release their water. Grind it coarsely. Keep in mind that making too fine a paste reduces its original desi taste.

Tadka (optional): If you want to make it even more special, you can temper mustard and curry leaves in a teaspoon of mustard oil and pour it on top.

With whom to enjoy?

This chutney tastes amazing with dal-rice, stuffed paranthas or plain roti. Even today in villages it is eaten with great relish with millet or maize bread.

Smart Tip:

Always make and eat chutney fresh. If it is left, store it in an airtight glass container in the refrigerator, but consume it within 1-2 days because onion starts changing its smell when stored.