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Below are the ingridients that are required to prepare a yummy Tangy, Sweet ‘and’ Spicy Mango Chutney:
- Take 5 of Raw to semi ripe mangoes.
- You need As per taste of Jaggery (I used 4 pieces about 1.5 x.5 inches).
- Provide 150 Ml of Water.
- Get 1.5 Tsp of Red Chili Powder.
- 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:
- Wash & peel the Mangoes. Cut them into medium irregular pieces. Set aside..
- Heat 150 ml water in a medium Pan/Wok. Add the Jaggery..
- Let the Jaggery melt & caramelize over low heat. *Do not let the Jaggery burn. Your Chutney will be bitter-sweet if that happens..
- Add the Mangoes followed by the Red Chili Powder & the Paanch Phoron Powder..
- Cover & cook over low heat until the Mangoes soften & the liquid thickens & reduces..
- Let it cool down completely..
- Refrigerate in an airtight glass jar..
- Serve with Pooris/Paranthas/Pulao..
- 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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