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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- 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
- 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.