Semi ripe mangoes are perfect for chutney preparation. This delicious recipe contains many beneficial spices which improves body’s immune system. Mango Chutney is one of my favorite mango delicacies. In this recipe I have not made paste of any spice, used only whole or cut form which produced a different taste. But you can use them in powder form or paste form.

Ingredients:

  1. Semi ripe mango 2 cups
  2. Mustard seeds 1 teaspoon
  3. Cumin seeds half teaspoon
  4. Nigel seeds half teaspoon
  5. Cloves 2-3 nos.
  6. Cardamom 2-3 nos.
  7. Cinnamon small stick
  8. Bay leaf 1 no.
  9. Chopped ginger garlic 1 teaspoon
  10. Fennel seeds half teaspoon
  11. Grated jaggery 4 tablespoon or as per preference
  12. Green chillies (8-9nos. or as per preference)(optional)
  13. Turmeric powder one and half teaspoon
  14. Salt as per taste
  15. Cooking oil 3 tablespoon

Method of preparation:

1. Roughly chop semi ripe mango to make 2 cups
2. Take spices as mentioned in the “ingredients” part
3. Chop small piece of ginger and 2 garlic cloves and take 1 teaspoon
4. Add 1 teaspoon chopped ginger garlic to hot cooking oil in a pan
5. Add 1 teaspoon mustard seeds and let the seeds splutter
6. Add split green chillies. You can add dry red chillies also.
7. Add one and half teaspoon turmeric powder
8. Add salt 1 teaspoon or as per taste
9. Mix the ingredients on low flame
10. Add 2-3 cloves, 2-3 cardamom, 2-3 blackpepper
11. Add small cinnamon strand
12. Add half teaspoon fennel seeds
13. Add half teaspoon nigel seeds
14. Add one bay leaf
15. Add 2 cups of chopped mango
16. Mix all the ingredients on low flame
17. Add jaggery 4 tablespoon or as per choice. Avoid using sugar as it reduces consistency and produces less flavorful chutney
18. If required add some water and keep on stiring
19. Serve mango chutney with fritters/parotha. With time tastes better!

MITA

Hello world! I am Sumita Sen. Writing is my passion, travelling is my love, food is my life, fashion is my soul.....n day dreaming is my hobby Follow The Pink

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