Mango Chutney

This chutney tastes really good as a spread with bread and chapathi.

 

Mango Chutney

Recipe by Shanta Rao
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Raw Mango – grated : 1 big

  • Fenugreek (Methi) seeds : ½ teaspoon

  • Mustard seeds (Rai, Sasve) : 1 teaspoon

  • Red chillies : 6 – 8

  • Asafoetida (Hing) : ¼ teaspoon

  • Turmeric (Haldi, Arshna) : ¼ teaspoon

  • Vegetable Oil : 4 tablespoons

  • Salt to taste

Directions

  • In a pan, heat 2 tablespoons of oil and fry red chillies and fenugreek. Add asafoetida when the oil is hot.
  • Grind everything with grated mango, salt and turmeric powder to a paste. Add water sparingly, if necessary.
  • In a pan, heat the remaining 2 tablespoons of oil. Add mustard.
    After the mustard pops, add the chutney and cook on medium for 5 minutes or until the oil begins to separate.