Cookbook:Mango chutney

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Mango chutney
Category Chutney
Servings 5
Time 20 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Indian Cuisine

Mango Chutney, is a speciality of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. I will add all the variations I know as I get time. Chutney is a tasty sauce, you can have it with your poppadoms or with your main course.

Below is the recipe for the easiest one.


Ingredients for Type 1[edit]

  • 1 large raw (unripe) mango, peeled and cut into 1" cubes
  • 2 tsp mustard seeds
  • 3 tbsp vegetable oil (e.v. olive oil works)
  • 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
  • 3-4 dry red chillies
  • 2-3 green chillies (you can add more if you want it spicier)
  • 1 tsp lime juice (if mango is not sour enough)
  • 1 tsp turmeric powder
  • 3/4 tbsp salt (adjust to taste)

Procedure for Type 1[edit]

  1. Heat the oil in a pan.
  2. Add mustard seeds, asafoetida, green chillies and red-chillies. Wait till the mustard seeds splutter and remove pan from stove.
  3. Grind the above mix with mango, lime juice (if needed) turmeric and salt

Notes, tips, and variations[edit]

  1. Serve with hot rice or bread
  2. Works as an excellent spread on a sandwich
  3. If it is not too spicy then you can serve it as a dip for tortilla chips
  4. You could also serve with yoghurt/curd
  5. Typically presented in restaurants in a steel dish with a spoon for serving oneself
  6. Vary amount of salt and spices as needed
  7. Delicious with white meat (not raw)

Comments[edit]

Other Recipes by this author

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