Today we will talk about Mango chutney Recipe . For that we have to know a little bit about mango. Mango found mostly in the summer season. Some types of mangoes can also be found in spring and winter seasons in India, but they are most popular in summers.And now everyone likes it, from children to old people.
This homemade sweet, sticky mango chutney recipe adds a little spiciness and a little bit of mithapan that is a perfect accompaniment to any veg. In home made chutney we use our favorite fresh ingredients. You can control the things you add in it and you can customize it as per your taste. Can adjust spiciness, sweet to suit.
Mango chutney is the epitome of a traditional Indian flavour. It is a sweet and spicy delicious chutney which makes the food even more delicious. To make mango chutney, ripe mango without peel, salt, sugar, cumin, coriander powder, red chilli powder, fennel and vinegar are used. All the ingredients have to be mixed and boiled and then cooled and stored in a jar.
Its most distinctive feature is the use of a special Bengali spice mixture called 'Panch Phoran'. This type of chutney served with mango chutney bread, pakoras and other dishes. Its taste with the aroma of cumin touches the heart.
1. First of all we have to take two big apples which are pulpy. Then wash them well and grate them. and separate the kernels
2. Now take a pan and add sugar and grated ambla in the pan. keep the flame low.
Note: You can also add jaggery instead of sugar.
3. When a thick mixture of sugar and sugar formed, add salt, red chili powder, and black pepper powder to it.
4. now we have prepared masala from ‘Panch Phoran’. for this we have mentioned
1 teaspoon fennel seeds, half teaspoon fenugreek seeds, half teaspoon cardom, 1 teaspoon onion seeds, 1 teaspoon cumin seeds.
5. Take a fry pan, put all these and fry for about 3 minutes.
6. Now grind all these ingredients, leave the nigella seeds whole.Now put all this in the chutney and mix well.
7. And turn off the gas. Because if you cook the chutney too much, it will become bitter. which will not taste good.
8. Now mango chutney is ready, serve it once it cools down.
More Chutney Recipes:
Mango chutney is a tantalizing blend of ripe mangoes, tangy vinegar, and aromatic spices. This vibrant condiment bursts with sweet and savory flavors, creating a symphony for the taste buds. Its luscious texture and vibrant color add a touch of exotic flair to any dish. Perfectly balancing sweetness with a hint of heat, mango chutney elevates everything from grilled meats and sandwiches to snacks and appetizers, making every bite a culinary delight.
First of all we have to take two big apples which are pulpy. Then wash them well and grate them. and separate the kernels
Now take a pan and add sugar and grated amba in the pan.keep the flame low.
When a thick mixture of sugar and sugar is formed, add salt, red chili powder, and black pepper powder to it.
now we have prepared masala from 'Panch Phoran'. for this we have mentioned 1 teaspoon fennel seeds, half teaspoon fenugreek seeds, half teaspoon cardom, 1 teaspoon onion seeds, 1 teaspoon cumin seeds.
Take a fry pan, put all these and fry for about 3 minutes.
Now grind all these ingredients, leave the nigella seeds whole.Now put all this in the chutney and mix well.
And turn off the gas. Because if you cook the chutney too much, it will become bitter. which will not taste good.
Now mango chutney is ready, serve it once it cools down.
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.