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Tuesday, March 12, 2013

Green Mango chutney

 Pulpy chutney with mustard seeds

  1. Peel the mango (some recipes keep the skin on), and dice it into bite-sized pieces. 
  2. Wash the pieces and rub salt and turmeric. 
  3. Heat cooking oil  in a pan. Add the mustard seeds (or saunf/fennel seeds) and dry red chilies broken into halves. Saute it for a few minutes till the mustard seeds pop.
  4. Add the mango pieces , fry at medium-low heat (you don't want to burn them on high heat, otherwise chutney will turn bitter)
  5. Add a cup of warm water and let it boil till the mango turns soft. Add sugar to taste , stirring occasionally. 
You can add raisins, dates and cashews too if you want. Some people like julienne ginger in their mango chutney. You can make it pulpy or chunky depending on your preference. I like both.

Version 2: I added dates and Turkish apricot for a rich chutney. Also, semi-ripe mangoes are more suitable for this sweet chutney.

You can also make Pineapple chutney similarly.

Or cherry-mango chutney with  fennel seeds, dry red chilis, ground panch phoron and aamsotto

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