Quick Best Indian Sweet Mango Chutney Recipe

Indian Mango Chutney Recipe The Daring Gourmet

WebMay 16, 2023 · Over medium-high heat, heat some vegetable oil in a medium stock pot and saute the garlic, ginger and some diced red …

Rating: 5/5(136)
1. Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
2. For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

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Sweet Mango Chutney greenbowl2soul.com

WebMay 3, 2022 · Step 1: Peel, deseed, and roughly chop the mangoes. Step 2: Heat oil in a cooking pot. Step 3: Break dried red chilies into 2-3 pieces …

1. Wash, peel and roughly chop the mangoes.
2. Heat oil in a pot and add dried red chilies to it. Break the chillies in 2-4 pieces before adding to the oil.
3. Saute for a few seconds and then add the panch phoran. Saute for another 10-20 seconds or till the spices become fragrant.
4. Now add in the mangoes, salt, turmeric powder and water to the pot, mix well, cover and allow to cook for 12-15 minutes or till the mangoes turn soft.

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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 …

Rating: 5/5(35)
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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