Mango and Chilli Chutney | How to make Mango and Chilli Chutney

By Mina A  |  5th Jul 2016  |  
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  • Mango and Chilli Chutney, How to make Mango and Chilli Chutney
Mango and Chilli Chutneyby Mina A
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

32

0





About Mango and Chilli Chutney Recipe

This is a quick and easy recipe for chutney which is almost like a jam. My Mother in law always made this as we loved having it with theplas.

Mango and Chilli Chutney is one dish which makes its accompaniments tastier. With the right mix of flavours, Mango and Chilli Chutney has always been everyone's favourite. This recipe by Mina A is the perfect one to try at home for your family. The Mango and Chilli Chutney recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mango and Chilli Chutney is 10 minutes and the time taken for cooking is 30 minutes. This is recipe of Mango and Chilli Chutney is perfect to serve 4 people. Mango and Chilli Chutney is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mango and Chilli Chutney. So do try it next time and share your experience of cooking Mango and Chilli Chutney by commenting on this page below!

Mango and Chilli Chutney

Ingredients to make Mango and Chilli Chutney

  • 1 semi ripe large mango
  • 4 red chillies
  • 4 tbls sugar
  • 1/2 salt
  • 1 tbls Oil
  • 2 small pieces of cinnamon
  • 5-6 black pepper cones
  • 1 tsp whole cumin seeds

How to make Mango and Chilli Chutney

  1. Wash and peel the mango and either grate it or chop it into fine cubes.
  2. Chop the red chilies into as small chunks as possible.
  3. Transfer the mango chunks and chilies to a microwave dish (if no microwave, use a non stick wok or saucepan. Add the sugar and salt.
  4. Cook the mixture until it's soft and resembles jam. Use a potato masher to break and large chunks of mango.
  5. Prepare the tempering (Tadka).
  6. Heat the oil and add the cumin seeds, cinnamon and pepper cones. Once the cumin goes dark, add it to the mango and chili mixture.
  7. Allow to cool and store in an airtight jar in the fridge. Will last for a week to 10 days.

My Tip:

You can use any mango for this recipe.

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