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Mango Chutney
Madraasi Deepa
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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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Served As
Breakfast
,
Lunch
Recipe Cuisine Type
Homestyle Cooking
,
Indian
,
South Indian
Servings
6
Ingredients
1x
2x
3x
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
Oil – 3 tsp
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.
Keyword
breakfast, breakfast recipe, chutney, follow, food, fruits, immadraasi, indian recipe
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