Tangy, Sweet ‘and’ Spicy Mango Chutney
Tangy, Sweet ‘and’ Spicy Mango Chutney

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, tangy, sweet ‘and’ spicy mango chutney. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Here's an easy tangy, sweet & spicy raw mango (kachhi kairi) chutney recipe. This is one of my friend's mom's recipe. I Have tried to make it as authentic.

Tangy, Sweet ‘and’ Spicy Mango Chutney is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Tangy, Sweet ‘and’ Spicy Mango Chutney is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have tangy, sweet ‘and’ spicy mango chutney using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Tangy, Sweet ‘and’ Spicy Mango Chutney:
  1. Make ready 5 Raw to semi ripe mangoes
  2. Prepare As per taste Jaggery (I used 4 pieces about 1.5 x.5 inches)
  3. Get 150 Ml Water
  4. Prepare 1.5 Tsp Red Chili Powder
  5. Take 2 Tsp Paanch Phoron Powder (A mixture of 5 spices in equal quantities - Cumin, Fenugreek, Mustard, Nigella, Fennel)

My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in. Узнать причину. Закрыть. This spicy mango chutney is a delicious way to enjoy seasonal mangoes. Grated mangos cooked in a sugar syrup made with chilly and spices. And as much as I love sweet mango chutney, I absolutely adore a good spicy mango chutney.

Instructions to make 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.

If you've never tried a chutney, I highly recommend it. Sweet and Spicy Raw Mango Chutney Recipe. This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich. This Indian Sweet Mango Chutney is a perfect combination of sweet-tart and I can literally eat it with all our meals/snacks or even slathered on toast.

So that’s going to wrap it up for this exceptional food tangy, sweet ‘and’ spicy mango chutney recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!