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

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Tangy, Sweet ‘and’ Spicy Mango Chutney

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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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