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. One of these is ‘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. Treasure of health: Why is this chutney important? Eating raw onion in summer is considered a boon for health as it controls the body temperature. At the same time, Vitamin C and antioxidants present in raw mango keep the digestive system healthy and remove fatigue caused due to sunlight. Method of making 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 there is shortage of time, a mixer can also be used. Ingredients: 1 medium sized raw mango (peeled and chopped) 2 medium sized onions (coarsely chopped) Chopped) 3-4 green chillies (as per taste) 1 handful of fresh coriander 1/2 teaspoon whole cumin seeds Black salt and plain salt as per taste A pinch of asafoetida A little jaggery or sugar (to balance the sourness – optional) Method of preparation: Preparation: First of all, peel the raw mango, take out its seed and cut it into small pieces. Roughly chop the onion too. Mixing: Add chopped mangoes, onion, green chillies, cumin seeds, salt and asafoetida in a blender or mixer jar. Grinding: Do not add water to it, as onion and mangoes 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 add tadka of mustard seeds and curry leaves in a teaspoon of mustard oil and pour it on top. What to enjoy with? 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 roti. Smart Tip: Always make and eat the 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.