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Mango Chutneys {Recipe}: Chutney Week Part 2

Mango Chutneys {Recipe}: Chutney Week Part 2

Chutney Week: Part 2 , Mango Chutneys

The second installment from Chutney Week, Mango Chutneys…

Padma Anagol: Mango Chutney2

Ingredients:
1 big Raw Mango cut into pieces
½ Coconut grated
1/2 cup Jaggery
1 tsp Methi/Fenugreek), fried in oil & powdered
Salt & Chilli powder, per taste

1 tsp Hing/Asafoetida

A few mustard seeds

Oil

Method:
Grind the mango, coconut, jaggery, methi, salt and chili powder together. Heat boil in a pan and temper with mustard seeds and hing. Mix well.

Sandipa Nitin Tombat: Aamer Chutney, Mango Chutney( Sweet), Bengali Style 8

Ingredients: (quantities per taste)
Raw Mangoes
1 tsp Oil

1 or 2 Dry Red Chilies
1/2 tsp of Panch Phoron
Sugar and Jaggery
Salt
Turmeric
Water

Method:

Chop the raw mangoes. Put oil in a kadhai and add 1/2 tsp of the panch phoron and the dry red chilies. Then add the chopped mangoes and stir it for 4-5 minutes on medium heat and add a pinch of salt and turmeric. Add water and let it come to a boil. Then add sugar and jaggery and let the chutney simmer for 10-15 minutes to attain the desired consistency.
(I use more jaggery and only 2-3 tsp of sugar to sweeten my chutney)

Atma Prakash Mishra : Raw Mango and Mint Chutney10

Ingredients:

1 Raw Mango
A bunch of mint leaves
5-6 Green Chilies
Salt, to taste

2-3 drops of Mustard Oil
Method:

Peel and chop raw mango, pluck only the leaves of Mint, chop Green Chilies
Add them in a grinder and grind, don’t make a fine paste, else the mint leaves might give a burnt/bitter flavor. Add salt and raw mustard oil. Mix well.
Variations: You can add some Onion to it, Onion also has great cooling effect and considered a remedy for sun/heat stroke. A pinch of Jaggery can also be added, in that case, avoid Mustard oil. This paste can also be used to make a quick cold drink by adding 1 tsp in a glass of chilled water.

Uma Chinkaru : Mango Pachadi 14

Ingredients:

3 medium Raw Mangoes
1 medium Onion
5-6 Garlic pods
1tbsp roasted and crushed Peanuts
1/2 tsp Chili powder
1 tsp Sugar
Salt, to taste
pinch of Tumeric
pinch of Hing/Asafoetida
1/2 tsp mustard seeds
Curry leaves
Oil
Method:

Grind the pieces of mango, onion and garlic together until smooth. Remove into a bowl and mix in the crushed peanuts.
Heat oil in a pan and add mustard seeds. Once they splutter, add the curry leaves, spices and mix it with the mango mixture

Mala Ray Chatterjee: Aamer Ambol, every Bengali knows how to make this. Delicious during the unbearably scorching summer day. It is a sweet soupy mango dish, eaten after a meal.15

Ingredients:

3 Raw Mangoes, chopped lengthwise
½ tsp Mustard seeds
2 red chilies
Haldi/Turmeric
Salt
2-3 big cups Water
1 cup Sugar
1 tsp Oil

Method:

Heat oil in a wok. Add in red chilies, mustard seeds, mango, salt and haldi. Stir and add water. Let it come to a boil and then immediately add the sugar. Switch off gas the moment the sugar melts.
Serve chilled.

Aruna Naresh: Raw Mango  and Cucumber Chutney27

Ingredients:
1 small Raw Mango cut into pieces
1 Cucumber diced
1 Onion roughly chopped
3 Green Chilies
1-2 Dry red chilies

Salt, to taste

Oil

Mustard seeds

Urad dal

Curry leaves
Method:

Heat oil in a pan and add the onion. When onion turns soft, add the cucumber, mango, salt, green chilies and dry red chilies. The cucumber and mango should not be overcooked, fry for just about 5 mins. Grind together to make a smooth paste.

Finally temper with mustard seeds, urad dal and curry leaves. (optional ingredient, coriander leaves while blending)

Harkirat Uberoi: Kaeri Adrakh ki Launji 38

Ingredients: (all quantities to taste)

Raw Green Mango

Ripe Mango

Oil

Mustard seeds

Methi seeds/ Fenugreek seeds

Cumin seeds

Whole red chili

Cloves

Salt

Sugar

Ginger

Turmeric

Red Chili Powder

Water

Method:

In a tsp of oil, crackle mustard seeds, methi seeds, cumin seeds, whole red chili and cloves. Add pieces of a raw green mango, salt and sugar. After two minutes, add ginger and a ripe mango cut into similar pieces. (Raw mango was pretty sour and would have needed too much sugar, so I reduced sugar and added a ripe mango). Add in a pinch of turmeric, red chili powder and about 200 ml water. Let it gently simmer till mangoes go soft and sauce is thickened to a near jelly like consistency.

Nivedita Koppiker Raw Mango and Garlic chutney (no picture provided)

Ingredients:
1 small Raw Mango

1 cup Coconut 1 cup
3-4  Garlic cloves

3-4 Green chilies
Salt to taste
Method:
Grind all the above ingredients to a fine paste & the chutney is done.

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