Mango chutney Making tips : When summer season arrives, raw mangoes are easily available in the market. If you are also fond of eating chutney, then this recipe is going to be very useful for you. You are going to like the recipe for sweet and sour mango chutney, which doubles the taste of food in summer.
It enhances the taste of every food. If there is one less vegetable with the food, but if you get sweet and sour mango chutney, then the taste of the food doubles. If you are also looking for such a recipe, then you are at the right place. If you follow this recipe step by step, then you will prepare very delicious mango chutney. So let’s quickly see what ingredients we will need to make mango chutney.
Ingredients for making Mango chutney :
- Raw mango—2 medium-sized (peeled and cut into pieces)
- Jaggery—1/2 cup (grated)
- Green chili—1-2 (optional)
- Salt—according to taste
- Red chili powder—1/2 tsp
- Roasted cumin powder—1 tsp
- Fennel powder—1/2 tsp
- Water—1/2 cup
- Oil—1 tsp (for tempering)
- Mustard seeds—1/2 tsp
- Asafoetida—1 pinch
Methods for Making Mango Chutney :
Put raw mango pieces and 1/2 cup water in a pan and boil for 5-7 minutes, till the mangoes become soft.
Now add grated jaggery and cook on low flame while stirring till the jaggery dissolves completely. Now add salt, red chili powder, fennel powder, and roasted cumin seeds and cook for 2-3 minutes. The chutney will start thickening.
Heat oil in a small pan, add mustard seeds and asafoetida, and make Tadka. Add this tempering to the chutney and mix. Cool the chutney and then serve with paratha, puri, or rice.
This chutney tastes great with dal-rice, paratha, pakoda, kachori, or any desi snack. You can store the chutney in an airtight container in the fridge for up to 1 week. If you like spicy, add more green chilies. A little lemon juice can also be added to enhance the taste.
