2 Mangoes, peeled, seeded, cut -into 1/2 inch pieces 2 md To 3 md papayas, peeled, -seeded, cut inot 1/2 inch -pieces 1 c Cider vinegar 1 c Packed brown sugar 1/2 c Raisins 2 tb Finely chopped fresh peeled -ginger 1 ts Finely chopped garlic 1 ts Finely chopped fresh hot -chillies 1 ts Ground allspice 1 tb Salt Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bolw; cover; refrigerate. Store for 2-3 days before using. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place. Makes 4 cups. Origin: Appeal, Spring issue Shared by: Sharon Stevens.
A delectable chutney made with yummy and tango mangoes!
MANGO CHUTNEY
Ingredients
1 large imam mango 1-2 green chillies ¼ tsp Tata Sampann Turmeric Powder Salt to taste 1 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds ¼ tsp fenugreek seeds (methi dana) ½ tsp split skinless black gram (urad dal) ¼ tsp asafoetida (hing) 7-8 curry leaves A pinch of dried red chilli flakes Fried curry leaves for garnish
Method
1. Discard the eye of imam mango, peel and cut into 1 inch pieces. Transfer into a blender jar. 2. In the same blender jar, break and add green chillies. Add Tata Sampann Turmeric Powder, salt, and blend to a fine paste. 3. Heat oil in a tempering pan, add mustard seeds and let them splutter. Add cumin seeds and fenugreek seeds, urad dal, asafoetida and let them change colour. 4. Add curry leaves and chilli flakes. Take it off the heat and transfer on the chutney. Mix well and transfer into a serving bowl. 5. Garnish with fried curry leaves and serve.
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