DirectionsStep1Peel the mangoes and roughly chop or dice the mangoes. (note 1)Step2Add grated ginger, chili powder, turmeric and salt to the mangoes with 1 1/2 cups of water in a deep pan or wok pan. Cover and bring it to a boil, then simmer until the mangoes turn mushy. (note 2)Step3Add crushed palm sugar and stir for 5 to10 minutes more until the jaggery melts and the chutney starts sticking to the pan.Step4Let the chutney cool. Transfer to a jar and store in the refrigerator. Keeps well for 2 weeks. This mango chutney can also be frozen for upto a monthIngredientsIngredients2 Mangoes (medium-sized, unripe or partially ripe)1 teaspoonGinger (grated)1 teaspoonChili Powder½ teaspoonTurmeric½ teaspoonSea Salt5 tablespoonsPalm Sugar (crushed jaggery/reduce a tablespoon or 2, according to taste, if using partially ripe mangoes, note 3)NutritionalNutritional330 Calories1.5 gTotal Fat83 gCarbohydrate606 mgSodium3 gProteinFrom gohealthyeverafter.comRecipeDirectionsIngredientsNutritionalExplore furtherMango Chutney (Authentic and Easy Recipe!) - Rasa Malaysiarasamalaysia.comGreen Mango Chutney Recipe Food Networkfoodnetwork.comGreen Mango Chutney Recipe - Tangy and Spicy Chutney …foodviva.comSweet and Spicy Raw (Green) Mango Chutney - …chefdehome.comSuper Simple Mango Chutney - The Wanderlust Kitchenthewanderlustkitchen.comRecommended to you based on what's popular • Feedback
Green mango chutney
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WEBFeb 21, 2024 · Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally. This is going to …
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