Some people like to use peeled rawmangoes but some prefer to use it along with the peel , you can choose the way you like it , it will taste great both ways
Though the recipe I will share today has no connection with the Spring, still couldn't resist myself from sharing some Spring photographs that I clicked last week
Rawmangoes especially go very well with a host of spices, mustard, fenugreek, cumin, red chillies. Raw or ripe, mangoes are extremely versatile and delicious
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
Although Lora brought back with her Italian pectin and has used the metric system measure with her little scale to weigh the fruit, the sugar, and use the pectin accordingly, I am satisfied with our 'good old' American made by KRAFT FOODS, which I'm happy to say, I also used for the Sweet MangoChutney, which I will give you a full recipe for the 'spicy' version, but you can eliminate the spicy peppers, onion, and garlic for the sweet version that I used, because the little ones love this even as a thick jam
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There are many dishes with a variety of flavours and combinations that we can make for any occasion. 2 mangos cubed without peel. Serve hot with rice and flatbreads or transfer to an airtight container and refrigerate for up to 2 weeks. 2 mangos cubed without peel
* Take a blender and add mangoeswith red chillies and grind it with a tsp of salt and little water. U can just add sesame oil to the steamed rice with this thokku or just have it with chapathis, wonderful
I'm going to stew them up with some mango into an authentic spicy Indian style chutney. These Fuyu persimmons are firm, even when ripe, and don't have the bitterness associated with other types of persimmons
Mix rawmangowith sugar,salt turmeric, red chilli & cumin seed powder & that's it we have a pickle ready that will last almost a year provided you can resist keeping it that long
I am sharing this instant mangochutney recipe with the Fiesta Friday group as well. Add the chopped and salted mango to the pan together with a tablespoon of sugar
A Taste of Sri Lankan cuisine | Homecooking – the way we like it
One such recipe which is loved by all is the delicious Mango Kulfi. Thereafter, warm the kulfi molds between your palms and then with a gentle squeeze remove the Kulfis
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