Cookbook:Mango chutney

Mango chutney
Category Chutney
Servings 5
Time 20 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Indian Cuisine

Mango Chutney, is a speciality of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. I will add all the variations I know as I get time. Chutney is a tasty sauce, you can have it with your poppadoms or with your main course.

Below is the recipe for the easiest one.


Ingredients for Type 1Edit

  • 1 large raw (unripe) mango, peeled and cut into 1" cubes
  • 2 tsp mustard seeds
  • 3 tbsp vegetable oil (e.v. olive oil works)
  • 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
  • 3-4 dry red chillies
  • 2-3 green chillies (you can add more if you want it spicier)
  • 1 tsp lime juice (if mango is not sour enough)
  • 1 tsp turmeric powder
  • 3/4 tbsp salt (adjust to taste)

Procedure for Type 1Edit

  1. Heat the oil in a pan.
  2. Add mustard seeds, asafoetida, green chillies and red-chillies. Wait till the mustard seeds splutter and remove pan from stove.
  3. Grind the above mix with mango, lime juice (if needed) turmeric and salt

Notes, tips, and variationsEdit

  1. Serve with hot rice or bread
  2. Works as an excellent spread on a sandwich
  3. If it is not too spicy then you can serve it as a dip for tortilla chips
  4. You could also serve with yoghurt/curd
  5. Typically presented in restaurants in a steel dish with a spoon for serving oneself
  6. Vary amount of salt and spices as needed
  7. Delicious with white meat (not raw)

CommentsEdit

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Last modified on 15 December 2013, at 05:11