Hot Mango Chutney Recipe
Ingredients
1. Slightly ripened sweet mangoes (3large)
2. methi (fenugreek) seeds (1/4tsp)
3. finely minced lemon rind (1tsp)
4. coriander seeds (1tsp)
5. lemon juice (1tsp)
6. saunf (fennel) seeds (1/2tsp)
7. green chillies (10)
8. cumin seeds (1tsp)
9. finely minced ginger (1/2”)
10. hing (a pinch)
11. mustard seeds (1tsp)
12. cooking oil (2tsp)
13. salt (to taste)
Method of preparation:-
1. Take slightly ripen mangoes, wash them, peel them and cut them into small chunks. Take a pan, place it over heat. Heat 2 teaspoon of oil in it. Fry the chunks in it until they turn mushy. Drain them, mash them and keep them aside.
2. Roast the cumin and coriander seeds, saunf and methi and then crush them coarsely with a pestle and mortar or with a coffee grinder then keep it aside.
3. Now heat the remaining oil in the pan and add mustard seeds and hing in it. When the mustard gets crackles then adds green chillies and ginger and then fry them for 1-2 minutes. Then add mango, lime juice, lime rind, powdered masala and salt to taste.
4. Keep it for boiling on low heat. Take off the pan from the heat and keep it to cool to room temperature. When it gets ready then store it in the airtight container in the fridge.
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2 Responses
we have tried the chutney from Eswantini kitchens it is the bst ever we are truely hooked having it with everything.
I am looking to make a Hot Mango Chutney and have been combing through mountains of ‘on-line’ recipes. This one seems to stand out for me but I am wondering if there should be a bit of sugar and vinegar in it? Also, what type of green chilies are used.
I am trying to produce a Hot Mango Chutney that is made for Fair Trade in the Eswatini Kitchens of Swaziland Africa
Thank you.