### TranslatedIngredients: 1 cup Aam Papad (Sun Dried Mango) - pieces,1 cup Mint Leaves (Pudina) - washed and chopped,1/2 cup Coriander (Dhania) Leaves - washed and chopped,2 Green Chillies - chopped,1/2 tablespoon Sugar,Salt - to taste,Hot water - as required (preferably 2 cups) ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 3 ### Cuisine: Himachal ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Himachali Dry Mango Chutney recipe, soak dry raw mango pieces in hot water for 10 to 15 minutes so that they become soft and tender. Strain the mango pieces and keep the water aside. In a mixer- jar, combine the raw mango pieces, mint leaves, coriander leaves, green chillies, sugar, salt and some water which we kept aside and blend them to a fine paste. Add some water if required. Adjust the salt and sugar according to your taste and dry mango chutney is ready to serve.Serve Himachali Dry Mango Chutney recipe with Himachali Chana Madra and Steamed rice for a weekday meal.