Empty My Fridge
#shorts 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, dry, peel and dice the raw mangoes into 2 cm cubes.
- Heat the oil in a medium pan over medium heat. Add the mustard seeds and let them splutter, then add the cumin, fenugreek, nigella and fennel seeds and the asafoetida. Fry for 30 seconds, until the fenugreek turns light golden.
- Add the mango, salt and water. Mix, cover and cook for 8–10 minutes, until the mango is soft but still holds its shape.
- Stir in the jaggery, Kashmiri chilli powder and chaat masala. Cook uncovered just until the jaggery melts and the chutney starts to bubble gently.
- Turn off the heat and let the chutney cool completely, then store in a clean, dry glass jar.
Summarized from Ministry of Curry's video. Watch it for the details.
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