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Simple Step to Making Perfect Tangy, Sweet ‘and’ Spicy Mango Chutney

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Tangy, Sweet ‘and’ Spicy Mango Chutney

We hope you got benefit from reading it, now let’s go back to tangy, sweet ‘and’ spicy mango chutney recipe. You can cook tangy, sweet ‘and’ spicy mango chutney using 5 ingredients and 10 steps. Here is how you achieve it.

Below are the ingridients that are required to prepare a yummy Tangy, Sweet ‘and’ Spicy Mango Chutney:

  1. Take 5 of Raw to semi ripe mangoes.
  2. You need As per taste of Jaggery (I used 4 pieces about 1.5 x.5 inches).
  3. Provide 150 Ml of Water.
  4. Get 1.5 Tsp of Red Chili Powder.
  5. Take 2 Tsp of Paanch Phoron Powder (A mixture of 5 spices in equal quantities – Cumin, Fenugreek, Mustard, Nigella, Fennel).

Done with the ingridients? Below are the procedures on cooking Tangy, Sweet ‘and’ Spicy Mango Chutney:

  1. Wash & peel the Mangoes. Cut them into medium irregular pieces. Set aside..
  2. Heat 150 ml water in a medium Pan/Wok. Add the Jaggery..
  3. Let the Jaggery melt & caramelize over low heat. *Do not let the Jaggery burn. Your Chutney will be bitter-sweet if that happens..
  4. Add the Mangoes followed by the Red Chili Powder & the Paanch Phoron Powder..
  5. Cover & cook over low heat until the Mangoes soften & the liquid thickens & reduces..
  6. Let it cool down completely..
  7. Refrigerate in an airtight glass jar..
  8. Serve with Pooris/Paranthas/Pulao..
  9. Enjoy!.
  10. To make Paanch Phoron Powder: Combine 1/2 Teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds & Cumin Seeds. Using a small Dry Grinder Jar, make a fine powder. Store in an airtight container. Use as required. This can be used as Achaari Masala as well when you cook Achaari Baingan, Chicken/Gosht, Paneer, etc..

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