Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, tangy, sweet ‘and’ spicy mango chutney. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tangy, Sweet ‘and’ Spicy Mango Chutney is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Tangy, Sweet ‘and’ Spicy Mango Chutney is something which I’ve loved my entire life. They’re nice and they look wonderful.
Here's an easy tangy, sweet & spicy raw mango (kachhi kairi) chutney recipe. This is one of my friend's mom's recipe. I Have tried to make it as authentic.
To begin with this particular recipe, we must prepare a few components. You can have tangy, sweet ‘and’ spicy mango chutney using 5 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Tangy, Sweet ‘and’ Spicy Mango Chutney:
- Get 5 Raw to semi ripe mangoes
- Take As per taste Jaggery (I used 4 pieces about 1.5 x.5 inches)
- Take 150 Ml Water
- Take 1.5 Tsp Red Chili Powder
- Prepare 2 Tsp Paanch Phoron Powder (A mixture of 5 spices in equal quantities - Cumin, Fenugreek, Mustard, Nigella, Fennel)
My most recent mango obsession is chutney. My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in. Watch how to make mango chutney in the video below: Sweet and Spicy Mango Chutney. Add in mango, raisins, apple vinegar and sugar.
Steps to make Tangy, Sweet ‘and’ Spicy Mango Chutney:
- Wash & peel the Mangoes. - Cut them into medium irregular pieces. - Set aside.
- Heat 150 ml water in a medium Pan/Wok. - Add the Jaggery.
- Let the Jaggery melt & caramelize over low heat. *Do not let the Jaggery burn. Your Chutney will be bitter-sweet if that happens.
- Add the Mangoes followed by the Red Chili Powder & the Paanch Phoron Powder.
- Cover & cook over low heat until the Mangoes soften & the liquid thickens & reduces.
- Let it cool down completely.
- Refrigerate in an airtight glass jar.
- Serve with Pooris/Paranthas/Pulao.
- Enjoy!
- To make Paanch Phoron Powder: Combine 1/2 Teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds & Cumin Seeds. - - Using a small Dry Grinder Jar, make a fine powder. Store in an airtight container. Use as required. This can be used as Achaari Masala as well when you cook Achaari Baingan, Chicken/Gosht, Paneer, etc.
Mix everything and bring it to a boil. This tangy green mango chutney is prepared by crushing and blending raw mangoes with coriander leaves and basic spices. The chutney prepared with this recipe has perfectly balanced tangy and spicy taste as chillies, garlic and ginger gives it a spicy touch while coriander leaves and cumin. Sweet and Spicy Raw Mango Chutney Recipe. This Indian Sweet Mango Chutney is a perfect combination of sweet-tart and I can literally eat it with all our meals/snacks or even slathered on toast.
So that is going to wrap this up for this special food tangy, sweet ‘and’ spicy mango chutney recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!