Mango Chutney - Plattershare - Recipes, Food Stories And Food Enthusiasts

Mango Chutney

May 11, 2016
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3.7
3 Votes
Breakfast, Lunch
Prep Time
0h
10m
Cook Time
0h
15m

Cuisine

• •

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Recipe Taste

Not Specified

Yield / Serves

6 Servings

Category

About Recipe

Mango chutney is one of my favorite chutney with mild sweet, spicy and a bit of tanginess in it. This chutney goes out well with any Indian flat breads, pulav, and can be used in sandwich. Let us move on to the recipe…

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Ingredients

Ripe Mangoes – 3 nos
Chili powder – 1 ¼ tsp
Garam Masala – 1 tsp
Cinnamon – 1 “inch stick – 1 no
Cloves – 2 nos
Tamarind – a grape size
Sugar – 4 tsp
Mustard seeds – ¼ tsp
Split Black gram – ¼ tsp
Curry leaves – a sprig
Asafoetida – ¼ tsp
Salt to taste
Oil – 3 tsp
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Instructions

Peel and roughly chop the mangoes.
Heat a cup of water in a kadai, add in the chopped mangoes when it begins to boil.
Take a white cloth, add in the chili powder, garam masala, cinnamon, cloves and tamarind to it and tie it all together.
Gently drop the cloth to the mangoes, cover and cook for 7 to 10 mins.
Remove the lid, take out the cloth, and mash the mangoes with a spoon.
Sprinkle salt, add in the sugar, mix well and cook until the mangoes thicken.
Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves, wait until they crackle.
Sprinkle the asafoetida, give a stir and pour it to the mango chutney.
Serve hot.

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