How To Make Green Mango Chutney in just 7 minutes
Green mango chutney is the yummiest, tastiest and my favorite-st among all other chutneys. My taste buds just love this sweet yet sour chutney. Even when I do not have any appetite, the just idea of eating a chapatti or plain parantha with mango chutney awakens those dormant species in my stomach.
If you remember the yummy pav bhaji recipe post, the same source has rendered this recipe to me on my ‘Happy Independence Day’ trip back home. Yups, the sweet SIL is fond of cooking so she keeps on experimenting with her kitchen ingredient arsenal ;-).
This green mango chutney is easy and quick to cook. The only pre-requisite for the latter statement is that you should have sliced mangoes .Otherwise, slicing out whole mangoes might require 10-15 more minutes. Let’s start with the preparation and first have a look at the ingredient list.
1) Raw green mangoes – 1 kg
3) Cardamom – 2
4) Black Cardamom – 2
5) Cloves – 2
6) Fenugreek Seeds
8) Jaggery powder or sugar
9) Black caraway seeds (Kalonji)
10) Olive oil or any other vegetable oil.
11) Melon Seeds
Recipe of Green Mango Chutney
Step1: Thoroughly wash mangoes, peel them off and cut them long. The slices can be wide but not thick. Both too thin and too thick slices are not cooked properly. Usually, thick ones get partially cooked and thin ones get overcooked . So be cautious while you cut them.
Step2: Mix cardamom, black cardamom, cinnamon and cloves, and grind them partially. It would be better if you grind them in a stone masher as that will not make them too fine and will simultaneously upkeep the aroma of these spices.
Step3: Take 2 spoons of olive oil and put it on medium flame. Now, add 1 spoon of fenugreek seeds and sauté them for 1 minute. Add black caraway seeds, and again sauté. Finally add the mixture you prepared in step 2 and sauté it for 1 minute.
Step4: When the sweet whiff of these spice starts invading your kitchen, it is time to add mango slices.. Turn the knob to medium flame; put mango slices, salt and jaggery powder (or sugar) as per your taste. For this recipe I have put 1.5 spoon of salt and 1 full cup of jaggery powder. If you are using jaggery powder then add a full spoon sugar to get the glazed effect.
Step5: Let them cook for 3-4 minutes, intermittently keep shuffling them for an even cooking. Add melon seeds, fresh dates and dry dates, mix properly and again let them cook for 2-3 minutes. Adding dates is not mandatory; even if you do not have them your chutney will be equally tasty ;-).
Step6: After around 7 minutes, you will see that mangoes have softened enough to pass the spoon test. If they pass the test then do not cover the pan and store the chutney at room temperature until it cools down. In case, the slices are hard to cut with spoon then keep the pan covered with a lid.
Once the chutney cools down at room temperature refrigerate it for future use. The important thing in this preparation is that while processing step5 you should keep a check on chutney’s moisture level. Do not let it to go completely dry; when you turn off the knob it should still be moist.
Hope you like this recipe! Do you like homemade chutneys? Which one is your favorite ?
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