Description
A vibrant chutney with sweet mangoes and a spicy kick. Perfect with curries or as a side.
Ingredients
Units
Scale
- 2 lbs (907 g) Green Raw Mangoes
- 2 lbs (907 g) Sugar
- 2 tablespoons Salt
- 2 tablespoons Red chilli powder
- 1 tablespoon Garam masala
- 1 1/2 teaspoons Methi Seeds
- 1 tablespoon Vinegar
- 1 teaspoon Hing (Asafetida)
- 1 tablespoon Roasted cumin powder
Instructions
- Peel and grate 1 kg of mangoes.
- Add 1 kg of sugar and salt to the grated mangoes; cover and set aside for 2 hours.
- For the Soup:
- In a heavy-bottomed pan, cook the mango mixture over low heat, adding hing and methi seeds. Stir continuously to prevent sticking.
- Cook for 30-35 minutes, or until thickened and the sugar dissolves. Add the remaining dry spices (except garam masala) halfway through.
- Avoid overcooking; the chutney will thicken further upon cooling.
- Stir in the garam masala.
- Remove from heat and stir in the vinegar.
- Allow the chutney to cool completely uncovered.
- Store in a clean, dry, airtight glass container.
- Refrigerate for extended shelf life.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Indian