Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bengali style mango chutney cake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Bengali style mango chutney cake is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Bengali style mango chutney cake is something which I have loved my entire life.
This is a popular dish of Bengal, mainly prepared in the summers. Aam'er Tok is a sweet and sour curry like chutney made with Raw green mangoes. Chutney holds a pre-dessert slot in full course Bengali menu.
To begin with this particular recipe, we must first prepare a few ingredients. You can have bengali style mango chutney cake using 23 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Bengali style mango chutney cake:
- Get For chutney
- Make ready Raw mango medium diced
- Make ready Mustard seeds
- Make ready Dried red chillies
- Make ready Paanch phoron (mixture of five spices)
- Prepare Cumin seeds
- Take Fennel seeds
- Prepare Nigella seeds
- Make ready Fenugreek seeds
- Get Mustard seeds
- Take Oil
- Get Sugar depends on the tartness of the mango more sugar
- Take Salt
- Get For the cake
- Prepare Wheat flour
- Take Mango chutney
- Take Egg
- Make ready Sugar chutney and crush will also have sugar
- Take Raw mango crush
- Take Warm water approx for the batter consistency if required
- Prepare Baking powder
- Take Baking soda
- Take Oil
It is only served during the end of a meal before serving sweets but never as side. In this Bengali Style mango chutney semi ripe mangoes are used so there is a sweet and tangy taste to the chutney. There is also ginger, so there is a fresh ginger flavor in the chutney. If you want You can even make this chutney with unripe sour mangoes or ripe sweet mangoes.
Steps to make Bengali style mango chutney cake:
- Chutney preparation: - - In a kadai add mustard seeds and dried red chillies.
- Then add the mango pieces, salt and turmeric powder.
- Add little water and cook the mangoes.
- Dry roast the paanch phoron and lightly grind in mortar and pestle, do not grind to fine powder because the fenugreek will make it bitter.
- Once the mangoes are cooked add the sugar and simmer for 2-3 minutes.
- Sprinkle the ground paanch phoron and mix it. Keep it covered.
- When it comes to room temperature mash the mangoes with a spoon or with hand.
- Cake preparation: - - Sieve the flours with baking soda and baking powder for 5-6 times.
- Beat the egg till light and fluffy, then add sugar and beat till creamy.
- Add raw mango crush, oil and the chutney, mix everything.
- Fold in the flour little by little, add warm water to adjust the consistency of the batter.
- Pour in a greased baking dish, bake in a preheated oven at 180 degrees for 30-40 minutes or until skewer comes out.
- You can serve with some more chutney on the top for a more sweet and tangy flavor.
Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. Try some spread in a chicken salad sandwich, or in a grilled cheese sandwich. What are your favorite foods to eat it with? Mango Chutney Recipe, How to make mango chutney
So that’s going to wrap it up for this exceptional food bengali style mango chutney cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!