Right here’s a simple and attractive mango chutney recipe—sweet, tangy, and mildly spiced. Perfect as a facet for rice, chapati, or even grilled dishes!
🥭 Mango Chutney Recipe
Components:
2 raw mangoes (medium-sized, peeled and grated or chopped)
Half a cup of jaggery or sugar (alter to taste)
1/2 tsp salt (or to flavor)
Half tsp purple chili powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
Half tsp cumin seeds
¼ tsp fenugreek seeds (optionally available)
A pinch of asafoetida (hing)
1–2 dried purple chilies (elective)
1 tbsp oil (preferably sesame or any cooking oil)
¼ cup water (if wished, for cooking)
Instructions:
Put together the mangoes.
Peel and grate or finely chop the raw mangoes. Taste to test how bitter they may be — this could help you alter sweetness later.
Heat oil and mood:
In a pan, warm the oil.
Add mustard seeds. After they start to splutter, upload cumin seeds, fenugreek seeds, dried pink chilies, and a pinch of hing.
Prepare dinner with the mangoes.
Add grated mango to the pan. Sauté for 2–3 minutes.
Upload turmeric, chili powder, and salt. Blend nicely.
Cook on medium warmth till the mango softens.
Add jaggery or sugar.
Upload jaggery (or sugar) and a touch of water if it looks too dry.
Stir constantly until it melts and blends with the mango.
Simmer & thicken:
Let the chutney simmer until it thickens to your favored consistency.
Flavor and regulate sweetness or spice as needed.
Cool and save:
Cool it absolutely before storing it in a smooth, dry jar. Maintains properly inside the fridge for up to 2 weeks.
Serving tips:
With plain rice and ghee
Alongside dosa, chapati, or poori
As a dip for snacks or grilled ingredients
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material..jpg)
click and follow Indiaherald WhatsApp channel