Name: Bengali Style Mango Chutney Cake recipe by Priyanjali Joardar at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: For chutney : Raw mango - 1 medium, diced; Mustard seeds - 1/2 teaspoon; Dried red chilies - 2; Paanch phoron (mixture of five spices); Cumin seeds - 1/2 teaspoon; Nigella seeds - 1/4 teaspoon; Fennel seeds - 1/2 teaspoon; Fenugreek seeds - 1/4 teaspoon; Mustard seeds - 1/2 teaspoon; Oil - 2 tablespoon; Sugar - 1/4 cup- depends on the tartness of the mango more sugar required; Salt - 1 teaspoon; For the cake : Wheat flour - 1/2 Cup; Jowar flour - 1/2 Cup; Mango chutney - 1/2 cup; Egg - 1; Sugar - 1/2 Cup, chutney will also have some sugar so add accordingly; Pure Vanilla extract - 1/4 teaspoon; Warm water - 1/4 cup approx for the batter consistency; Baking powder - 1 teaspoon; Baking soda - 1/4 teaspoon; Oil - 1/4 Cup

ABOUT Bengali Style Mango Chutney Cake RECIPE

I love the sweet and tangy raw mango chutney which I look forward to every summer. So I thought why not incorporate the flavor of mango chutney in a cake. This would be perfect recipe to try out this summer. Nothing defines summer better than mangoes

Ingredients Serving: 4

For chutney : Raw mango - 1 medium, diced
Mustard seeds - 1/2 teaspoon
Dried red chilies - 2
Paanch phoron (mixture of five spices)
Cumin seeds - 1/2 teaspoon
Nigella seeds - 1/4 teaspoon
Fennel seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Oil - 2 tablespoon
Sugar - 1/4 cup- depends on the tartness of the mango more sugar required
Salt - 1 teaspoon
For the cake : Wheat flour - 1/2 Cup
Jowar flour - 1/2 Cup
Mango chutney - 1/2 cup
Egg - 1
Sugar - 1/2 Cup, chutney will also have some sugar so add accordingly
Pure Vanilla extract - 1/4 teaspoon
Warm water - 1/4 cup approx for the batter consistency
Baking powder - 1 teaspoon
Baking soda - 1/4 teaspoon
Oil - 1/4 Cup

Instructions

Chutney preparation : In a kadhai add mustard seeds and dried red chilies.
Then add the mango pieces, salt and turmeric powder. Add little water and cook the mangoes.
Dry roast the paanch phoron and lightly grind in mortar and pestle, do not grind to fine powder because the fenugreek will make it bitter.
Once the mangoes are cooked add the sugar and simmer for 2-3 minutes. Sprinkle the ground paanch phoron and mix it. Keep it covered.
When it comes to room temperature mash the mangoes with a spoon or with hand.
Cake : Sieve the flours with baking soda and baking powder for 5-6 times.
Beat the egg till light and fluffy, then add sugar and beat till creamy. Add vanilla extract, oil and the chutney, mix everything.
Fold in the flour little by little, add warm water to adjust the consistency of the batter.
Pour in a greased baking dish, bake in a preheated oven at 180 degrees for 30-40 minutes or until skewer comes out.

Similar Recipes