Indian Mango Chutney Recipe

Mango Chutney Recipe Swasthi's Recipes

WebJun 11, 2023 · Add mangoes, sugar/ jaggery and vinegar. Increase the heat and bring this to a boil. . Stir and cook covered on a medium heat until the mangoes turn tender & mushy. …

1. Wash and peel the mango. Chop to cubes and set aside. Chop the coconut and set aside.
2. Add oil to a hot pan, fry green chili, urad dal till golden & aromatic. Add cumin and switch off the stove. Cool this completely.
3. Blend together mango, coconut, chili, urad dal, cumin, salt and a piece of ginger or garlic.
4. Do not use water if you prefer to serve with rice. If making for breakfast then use 2 to 3 tbsp water to blend until smooth.

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The BEST Mango Chutney Recipe (Easy To Make) Live Eat Learn

WebFeb 21, 2024 · Step 2: Simmer. Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook …

1. Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
2. Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
3. Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

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Mango Chutney (Authentic and Easy Recipe!) Rasa Malaysia

WebMar 14, 2018 · Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes. Add the vinegar, dried red chilies, …

1. Peel the skin the mango and cut the flesh into 1 inch cubes. Discard the seed.
2. Using a piece of thin muslin cloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes.
3. Add the vinegar, dried red chilies, salt, and sugar. Add more salt and sugar to taste.
4. Lower the heat to simmer and cook for 15-20 minutes or until the chutney is thickened. Squeeze out the chutney sauce from the muslin cloth and discard it.

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