Recipe for Spicy Mango Chutney
Need a Spicy Mango Chutney Recipe? Here it is.
India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Spicy Mango Chutney Recipe from India that’s not only quick but, can be easily made at home. The Spicy Mango Chutney recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Spicy Mango Chutney recipe at home is an easy way to get a delicious meal.
Here is the Authentic Spicy Mango Chutney Recipe:
Spicy Mango Chutney
3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2″ piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil
1. Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. This is how powders are traditionally made. But if you are of the impatient kind, go ahead and use the coffee grinder but make sure that the powder is a little coarse.
2. Set aside and Heat the remaining oil and add the hing and mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.
3. Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.