vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Green Mango Chutney

Green Mango Chutney
Fish Molee – Meen Moliee Recipe -Kerala Style Fish Stew

Fish Molee – Meen Moliee Recipe -kerala Style Fish Stew

Fish Molee is a famous fish curry from Kerala (South Indian) cuisines. This delicately flavored fish......

Anjeer Halwa Recipe

Anjeer Halwa Recipe

Anjeer Halwa is a rich and mouthwatering halwa recipe made from dried figs and garnished with dry fr......

Pizza Style Egg and Bread Uthappam

Pizza Style Egg And Bread Uthappam

Bread Egg Uttapam recipe of making bread uttapam is really easy and quick as the batter does not nee......

Dal Rangila - Rangeela dal

Dal Rangila - Rangeela Dal

Dal Rangila is super tasty and healthy dish prepared from green leafy vegetables can be included in......

Dahi Kabab

Dahi Kabab

DAHI KABAB is simple and slightly crispy snack recipe prepared in a jiffy and served with tomato sau......

Green Mango Chutney Recipe, How To Make Green Mango Chutney Recipe

Combination of sweet and sour taste with mango makes an irresistible sauce as after meal condiments.

About Recipe

How to make Green Mango Chutney

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
mins
Total time
15 mins
Green Mango Chutney
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 16, 2016


Ingredients used in Green Mango Chutney
• Mango - 1 lbs.
• Sugar - 1 cup.
• Salt - to taste.
• Ginger - 1 teaspoons.
• Panch phoron - 1 teaspoons.
• Whole red chili - 2 numbers.
• Water - 3 cup.
• Raisins - 2 tablespoons.
• Soak in water for an hour poppy seeds - 1/2 cup.
• Chopped green chili - 4 numbers.
• Grated coconut - 1/4 cup.
• Salt - 1/2 teaspoons.
• Jhinga - 2 numbers.
• Potato - 1 large.
• Panch phoron - 1 teaspoons.
• Salt - to taste.
• Sugar - 1/2 teaspoons.
• Whole red chili - 2 numbers.
Method:
1. Grind poppy seeds, coconut, green chili and salt with water to a smooth paste. 1. Green mangoes are preferable, but half rip mangoes can also be used. Peel off the skin and cut in small pieces. 2. Heat oil add panch-phoron and whole red chili and fry for a minute. 2. Heat oil in a non stick pan, add panch-phoron and red chili till splutters. Ensure not to burn. 3. Add potato, jhinga and salt and fry covering the pan in low heat. Stir a few times till half done. 3. Add mango, ginger, raisins and cook for one minute. Add sugar, salt, water and bring to boil. Reduce heat and simmer till thickens. 4. Add poppy seed paste and cook till water dries out and gets fried a little. 4. Remove, cool and serve.





Cooking with images






comments

 


 
  You need to login to continue, click here
 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter