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
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
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
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