How to make Mango Chutney
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Raw mangoes (कच्चे आम), Scraped fresh coconut
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Mango Chutney checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Keerai Chutney, Perugu Tomato Pachdi, Mix Vegetable Pickle, Hirvi Mirchi Cha Thecha.
Mango Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sour
Ingredients for Mango Chutney Recipe
Raw mangoes seeded and cut into small cubes with skin 5-6
Scraped fresh coconut 3 tablespoons
Oil 2 tbsps + for garnish
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Sesame seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Onion finely chopped 1 medium
Salt to taste
Grated jaggery 3 tablespoons
Dried red chillies 4-5
Mustard seeds 1 teaspoon
Curry leaves 15-18
Method
Step 1
Heat 2 tbsps oil in a non-stick pan.
Step 2
Dry roast coriander seeds, cumin seeds, sesame seeds, asafoetida and coconut till fragrant. Remove from heat and cool.
Step 3
Add onion to the oil and saute well. Add mango cubes and salt, toss to mix and cook.
Step 4
Add jaggery, mix well, cover and cook till jaggery melts and mangoes turn soft. Switch off heat and cool.
Step 5
Take roasted ingredients in a grinder jar alongwith cooked mangoes, chopped dried red chillies and grind into a smooth chutney. Transfer into a bowl.
Step 6
Heat 1 tsp oil in another non-stick pan. Add mustard seeds and curry leaves and let the seeds splutter. Add this tempering to the chutney and mix well.
Step 7
Serve as an accompaniment.
Nutrition Info
Calories : 910 Kcal
Carbohydrates : 102.9 gm
Protein : 7.1 gm
Fat : 54.7 gm
Other : 17.8
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
