Empty My Fridge
Mango Chutney (Tangy, Sweet, and Spicy!)
Ingredients
- Mango2
- Oil1 tbsp
- Mustard seed½ tsp
- Cumin½ tsp
- Fenugreek seed½ tsp
- Onion seed½ tsp
- Fennel seed½ tsp
- Asafoetida0.13 tsp
- Salt1 tsp
- Jaggery½ cups
- Chili powder1–2 tsp
- Chaat masala1 tsp
Instructions
- Rinse and dry the raw mangoes, peel them and dice into ¾-inch cubes.
- Heat the oil in a medium pan over medium heat. Add the mustard seeds and let them splutter.
- Add the cumin seeds, fenugreek seeds, nigella seeds, fennel seeds and hing. Sauté for 30 seconds, until the fenugreek turns light golden.
- Add the diced mango, 1 teaspoon salt and ½ cup water. Mix well, cover and cook for 8 to 10 minutes, until the mango is soft but still holds its shape.
- Stir in the jaggery, Kashmiri chili powder (1 to 2 teaspoons, to taste) and chaat masala. Cook uncovered until the jaggery melts and the chutney just starts to gently boil.
- Turn off the heat and let the chutney cool completely. Store in a clean, dry glass jar.
Summarized from Ministry of Curry's video. Watch it for the details.
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