Mango Chutney
This chutney is a good combination with biryani. This chutney can be kept for over a week when properly stored in the fridge.
No. of Servings: 2
1 cup Packed Brown Sugar
1 tsp Ginger (grated)
3-4 Green Chilies (finely chopped)
½ tsp Coriander Seeds (roasted and powdered)
1 tsp Cumin Seeds (roasted)
½ tsp Mustard Seeds
1 tsp Limejuice
2 tsp cooking oil
Salt to taste
No. of Servings: 2
Ingredients:
1 cup Mango (slightly ripened)1 cup Packed Brown Sugar
1 tsp Ginger (grated)
3-4 Green Chilies (finely chopped)
½ tsp Coriander Seeds (roasted and powdered)
1 tsp Cumin Seeds (roasted)
½ tsp Mustard Seeds
1 tsp Limejuice
2 tsp cooking oil
Salt to taste
Directions:
- Cut mango into small chunks.
- Heat oil in a pan and add mustard seeds, cumin seeds and coriander powder. Cook until popping stops.
- Add ginger, green chilies and salt.
- Add the mango chunks and cook till they turn mushy.
- Add brown sugar and limejuice to it.
- Cook, uncovered, over moderate heat, until mixture is soft and aromatic.