Ever since then I've been exploring recipes, buying spices (Penzey's has nothing on me. 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
(Personally, I prefer the fridge method). 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
Spoon hot chutney into hot sterilised hars. 4 medium mangoes, peeled and coarsely chopped (1. 2 large white onions, chopped finely (400g). 1 cup coarsely chopped raisins (170g). 2 cups sugar (440g)
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
To serve, place the cheese ball on a serving tray, and pour the mangochutney over it. 1 (2 1/8 ounce) package cooked bacon, diced. 1 (9 ounce) jar mangochutney
Wash and peel mango, cut into cubes and remove the hard part of mango (pit). 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
Thakkali (Tomato) thokku is a spicy chutney which will definitely hit it off with Idly. Chop the tomatoes and add the other ingredients(except oil and the seasoning) together and grind them in to a paste
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