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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, tangy, sweet ‘and’ spicy mango chutney. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tangy, Sweet ‘and’ Spicy Mango Chutney is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Tangy, Sweet ‘and’ Spicy Mango Chutney is something which I’ve loved my whole life. They’re fine and they look wonderful.

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.

To begin with this 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 cook that.

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

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. The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes. My most recent mango obsession is chutney. My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in.

Steps 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.

This tangy green mango chutney is prepared by crushing and blending raw mangoes with coriander leaves and basic spices. The chutney prepared with this recipe has perfectly balanced tangy and spicy taste as chillies, garlic and ginger gives it a spicy touch while coriander leaves and cumin. Watch how to make mango chutney in the video below: Sweet and Spicy Mango Chutney. Add in mango, raisins, apple vinegar and sugar. Mix everything and bring it to a boil.

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