Amp up your meal acquainted with this instant manga chutney.
Let’s admit it – we Indians love our achaars and chutneys! They are an integral part of our food tradition and work as accompaniment to our foods. They work as palate cleansers that will go hand-in-hand with the spicy Indian native cuisine. If you look around, there are several people that can’t do without achaar or even chutney in any meal of the day- breakfast, lunch and dinner. Within India, these accompaniments are of numerous kinds and few of the popular types are mixed veg pickle, lime pickle, mirchi ka achaar, manga chutney, pineapple chutney et ing.
Speaking about mango chutney, summertime is here and every house has filled at least one bottle of mango chutney/achaar in the pantry. Preparing these accompaniments is a time-taking affair in Indian; it takes weeks to prepare one container of chutney/achaar. If you want to avoid that will lengthy process, here’s an easy choice to make instant mango chutney that will goes well with your summer foods. This recipe can also be a quick answer when you run out of achaar-stock.
(Also Read: 11 Best Raw Mango Recipes To Try At Home)
Here’s The Recipe To get Instant Mango Chutney:
Raw mango- 1
Sugar- 4 tablespoons
Rai (mustard seeds)- half teaspoon
Dry red chilli- 2
Jeera (cumin seeds)- half teaspoon
Dhania (coriander seeds)- half teaspoon
Salt- a single teaspoon
Water- one cup
Refined oil- 1 teaspoon
(Also Read: How To Make Raw Mango Onion Chutney At Home)
Step 1. De-skin and deseed the uncooked mango and cut into medium-sized cubes. Keep aside.
Step 2. Take one dried out red chilli, jeera and dhania and dry roast them together.
Step 3 or more. Grind the masalas in a mortar and pestle coarsely. Coarse milling gives texture to the chutney.
Step 4. Heat a pan along with oil, add one dry crimson chilli and rai and smolder till it crackles.
Step five. Add the raw mango plus sauté for half a minute.
Step 6. Add water and near the lid. Let it boil within medium flame. You may add a lot more water if you want a runny consistency from the chutney.
Step 7. Add sugar and salt to it. The amount of sugar may vary based on the tanginess of the mango.
Step 7. Once mango pulps are hard boiled well, mash them with the spoon plus switch off the particular flame.
Step 9. Add the ground masala and mix them well. Rest the chutney till it cools lower.
Do not store this sweet-and-sour mango chutney for more than a day time. This chutney can also be used as a distribute on bread, roti plus paratha. Try this quick and easy chutney at home and add that zing to your food. Bon appetit!
About Somdatta SahaExplorer- this is what Somdatta likes to call himself. Be it in terms of food, people or even places, all she craves with regard to is to know the unknown. A simple aglio olio pasta or daal-chawal along with a good movie can make her day time.