Tuesday, 15 July 2014

Spicy, Sweet and Sour Mango Chutney

This Savory Mango Chutney can be served with any types of vegetarian dishes or non vegetarian biryani dishes. It's usually served in 2 tbsp proportion as a condiment for chicken or mutton biryani. Its rich because of the use of ghee, cashew nuts, raisins and sultanas. I had Indian mangoes which were slightly sour and sweet, so half of it I turned into mango yogurt drink as its a healthy choice of fruit based beverage. The last one piece was made into Spicy, Sweet and Sour Mango Chutney which I served with Mutton Biryani last Sunday when we had couple of guests from India. They relished the condiment and other dishes with lots of compliments but again one man's meat is another man's poison. It may be applicable to my palate. 

Spicy, Sweet and Sour Mango Chutney

Ingredients :

Small pearl onions : 6
Small fresh red chillies : 5
Mango (big size) : 1
Curry leaves : a sprig
Cashew nuts : 5
Raisins and Sultanas : a handful
Brown sugar : 3 tsp (adjust accordingly)
Turmeric powder : 1/8 tsp
Water : 1 cup
Salt : as needed

To Temper :

Ghee : 2 tbsp
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Dry red chillies : 2

Method :

1. In a pan, with little ghee fry the cashew nuts and crush them into tiny pieces. Keep aside.

2. In a same pan, add 2 tbsp ghee and start tempering the ingredients mentioned under 'To Temper' section. Mustard should sputter and urad dal must turn light brown.

3. Then, add finely chopped small onions and fresh red chillies fry till the onions are translucent.

4. After that, add peeled and seeded  mango which has been chopped to small size, curry leaves, brown sugar, raisins and sultanas, cashew nuts, turmeric powder and salt. 

5. Check for the sweet, heat and sourness and adjust according to your taste bud. I didn't add much sugar as raisins and sultanas give natural sweetness to the chutney.

6.  Add 1 cup of water, keep cooking the mixture till it thickens up and mango pieces dissolve properly. 



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