Orange And Mango Chutney On Corn Chips

A tangy orange and mango chutney served with crisp corn chips This recipe is from FoodFood TV channel

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Orange And Mango Chutney On Corn Chips
Main Ingredients Orange, Mango
Cuisine Fusion
Course Pickles, Jams and Chutneys
Prep Time 16-20 minutes
Cook time 11-15 minutes
Taste Sweet and Sour
Level of Cooking Moderate
Others Veg

Ingredients list for Orange And Mango Chutney On Corn Chips

  • 1 cup Orange
  • 1 cup Mango cubed
  • 2 teaspoons Coriander seeds
  • 1 to deep fry Cumin seeds
  • 1 inch stick Cinnamon
  • to taste Salt
  • 3 Fresh red chillies
  • 1/2 cup Sugar
  • 2 teaspoons Balsamic vinegar
  • as required Corn chips


  1. Heat a non stick pan, add mango, orange segments and cook crushing them slightly.
  2. In another non stick pan dry roast coriander seeds and cumin seeds. Add cinnamon and salt to mango-orange mixture. Finely chop fresh red chillies and add and cook.
  3. Cool coriander-cumin seeds and crush them coarsely in a mortar. Add sugar to the pan and mix. Add Balsamic vinegar and mix. Sprinkle spice powder.
  4. Arrange corn chips in a serving plate, spread some of the chutney over them and put the remaining chutney in a bowl. Serve immediately with the remaining chutney.

Nutrition Info

Calories 622 kcal
Carbohydrates 152.8 gm
Protein 1.3 gm
Fat 0.6 gm