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Mango Chutney

This document provides a recipe for Mango-Jaggery Chutney, which takes 10 minutes to prepare and 25 minutes to cook, yielding 1.5 cups. The main ingredients include raw mango, jaggery, mustard oil, and various spices. The instructions detail the steps for tempering spices, cooking mangoes, sweetening the chutney, and cooling it before serving.

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maloshreecha
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28 views2 pages

Mango Chutney

This document provides a recipe for Mango-Jaggery Chutney, which takes 10 minutes to prepare and 25 minutes to cook, yielding 1.5 cups. The main ingredients include raw mango, jaggery, mustard oil, and various spices. The instructions detail the steps for tempering spices, cooking mangoes, sweetening the chutney, and cooling it before serving.

Uploaded by

maloshreecha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Mango- Jaggary Chutney Recipe

Prep Time: 10 mins | Cook Time: 25 mins | Makes: 1.5


cups
Ingredients:
 2 cups raw mango, peeled & diced (use slightly
sour mangoes like Gopalbhog or Totapuri)
 ½ cup liquid gur (jaggery) (or brown sugar)
 1 tbsp mustard oil (or vegetable oil, but mustard
oil is recommended)
 1 tsp panch phoron (equal mix of fenugreek,
nigella, cumin, mustard, fennel seeds)
 1-2 dry red chilies
 ¼ tsp salt
 ½ cup water

Instruc ons:
1. Temper the Spices:
 Heat mustard oil in a pan un l smoky. Reduce
heat.
 Add panch phoron and dry red chilies. Sizzle for
10 seconds.
2. Cook the Mangoes:
 Add mango cubes and salt. Sauté 2 mins.
 Pour in water, cover, and simmer for 10 mins un l
mangoes so en.
3. Sweeten & Thicken:
 Add jaggery, s rring un l melted. Simmer
uncovered for 10-12 mins un l syrupy.
4. Cool & Serve:
 Let it cool to room temperature—it thickens as it
cools.

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