Nana's Mango Chutney | How to make Nana's Mango Chutney

By Mehak Sharma  |  30th Jul 2016  |  
5.0 from 1 review Rate It!
  • Nana's Mango Chutney, How to make Nana's Mango Chutney
Nana's Mango Chutneyby Mehak Sharma
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

17

1





About Nana's Mango Chutney Recipe

It is great for burgers, kathi rolls, sandwiches and paranthas. This chutney is originally from my Nana's kitchen. She used to make a huge jar full of it and we would enjoy it with every meal of the day.

Nana's Mango Chutney is delicious and authentic dish. Nana's Mango Chutney by Mehak Sharma is a great option when you want something interesting to eat at home. Restaurant style Nana's Mango Chutney is liked by most people . The preparation time of this recipe is 5 minutes and it takes 10 minutes to cook it properly. Nana's Mango Chutney is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Nana's Mango Chutney. Nana's Mango Chutney is an amazing dish which is perfectly appropriate for any occasion. Nana's Mango Chutney is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Nana's Mango Chutney at your home.

Nana's Mango Chutney

Ingredients to make Nana's Mango Chutney

  • 4 large raw mangoes
  • 1 small ripe mango
  • 1 tablespoon dried red chili flakes
  • 1 tablespoon crushed black pepper
  • 2 green chillies- finely chopped
  • 3 cups sugar
  • 1 tablespoon tamarind paste (optional, only if the green mangoes are not sour enough)
  • 2 tablespoon mustard oil (optional)
  • salt to taste

How to make Nana's Mango Chutney

  1. Wash and peel the green mangoes. Grate all of them coarsely. Keep Aside
  2. Take out the pulp from ripen mango and mix it with the grated green mangoes.
  3. Heat oil in a pan, and sizzle the mango until all the moisture is evaporated. Use a non sticky pan and oil can be skipped from here.
  4. Once sticky add in the sugar, red chili flakes, tamarind paste (optional), green chilies and pepper.
  5. Cook for another minute and add salt at the end. Use karipatta (Curry Leaves) at the end for extra aroma.
  6. Cool completely and store in an air tight container.

My Tip:

Stays good in fridge for 2-3 weeks or until your family finishes it. It can be served with almost everything.

Reviews for Nana's Mango Chutney (1)

Ashwariya Lal2 years ago

Wow so beautiful, thank you for sharing your nana's recipe thats very sweet dear
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