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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tangy, sweet ‘and’ spicy mango chutney. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Tangy, Sweet ‘and’ Spicy Mango Chutney is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tangy, Sweet ‘and’ Spicy Mango Chutney is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 5 Raw to semi ripe mangoes
  2. Make ready As per taste Jaggery (I used 4 pieces about 1.5 x.5 inches)
  3. Get 150 Ml Water
  4. Prepare 1.5 Tsp Red Chili Powder
  5. Prepare 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.

Instructions 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 it up for this special food tangy, sweet ‘and’ spicy mango chutney recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!