While plum is my personal favorite, mangochutney seems to be the one that even those unfamiliar with Indian food seem to know, so I make a lot of it and gift both guests and hosts during the holidays
I scooped up a basket full of them to make a big batch of Indian MangoChutney to bottle. Fresh mango, sugar and vinegar is added and it is slowly cooked down to a sticky and delicious concoction
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
If too chunky, mash with potato masher. photo of my amazing mango jam, and sweet mangochutney. still up to our 'eyeballs' with the mangoes, as you can see in Lora's recent post as well
I'm going to stew them up with some mango into an authentic spicy Indian style chutney. My mango was on the ripe side, which gives a little more sweetness to the finished product
As the mangoes were half-ripe, cooking mangoes, my mother decided to make some chutney out of them. During a recent visit of my father to Jaffna, he brought back some mangoes from my mother’s childhood home
A Taste of Sri Lankan cuisine | Homecooking – the way we like it
Add chutney to cream mixture, mix well and pour over medallions. Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish
Mango Mint Chutney also called Kachhe Aam Aur Pudine ki Chitney, this Mango Mint Chutney condiment goes very well as a dip or spread with any Indian appetizers snack like samosa, Pakora or chaat
Peel and chop the mangoes. Ladle the chutney into warm, sterilized jars. Add mangoes to the sugar-vinegar syrup with all remaining ingredients and bring to a boil
Comments
Log in or Register to write a comment.