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    Episode 19: Sweet Mango Chutney

    Uploaded by

    Jonny Den
    This document provides a recipe for a raw mango chutney that can be enjoyed even after mango season has ended. It calls for grating green mangoes and ginger and sautéing them with red chillies, jaggery, fennel seeds, and salt. The ingredients are cooked until the jaggery dissolves and mangoes soften, and then can be stored in the refrigerator for up to two weeks to be served with rotis or pappadams and enjoyed long after fresh mangoes are available.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Episode 19: Sweet Mango Chutney

    Uploaded by

    Jonny Den
    23 views2 pages
    This document provides a recipe for a raw mango chutney that can be enjoyed even after mango season has ended. It calls for grating green mangoes and ginger and sautéing them with red chillies, jaggery, fennel seeds, and salt. The ingredients are cooked until the jaggery dissolves and mangoes soften, and then can be stored in the refrigerator for up to two weeks to be served with rotis or pappadams and enjoyed long after fresh mangoes are available.

    Original Description:

    Yummy Mango Chutny Recipe

    Original Title

    Mango Chutney

    Copyright

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    This document provides a recipe for a raw mango chutney that can be enjoyed even after mango season has ended. It calls for grating green mangoes and ginger and sautéing them with red chillies, jaggery, fennel seeds, and salt. The ingredients are cooked until the jaggery dissolves and mangoes soften, and then can be stored in the refrigerator for up to two weeks to be served with rotis or pappadams and enjoyed long after fresh mangoes are available.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views2 pages

    Episode 19: Sweet Mango Chutney

    Uploaded by

    Jonny Den
    This document provides a recipe for a raw mango chutney that can be enjoyed even after mango season has ended. It calls for grating green mangoes and ginger and sautéing them with red chillies, jaggery, fennel seeds, and salt. The ingredients are cooked until the jaggery dissolves and mangoes soften, and then can be stored in the refrigerator for up to two weeks to be served with rotis or pappadams and enjoyed long after fresh mangoes are available.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    EPISODE 19: SWEET MANGO CHUTNEY

    This is the season for mangoes, and while you may be very possessive about the kind of mango
    you like, raw mangoes are a favourite with everyone. This week, Chef Vikas Khanna will show
    you how to make a simple raw mango chutney that you can store and eat, even when the mango
    season is over. Go ahead and make a large batch.

    INGREDIENTS

    1 four-inch piece ginger, grated

    3 green mangoes, grated with peel

    2 dried red chillies

    cup jaggery

    2 teaspoons fennel seeds

    Salt to taste


    METHOD

    1. In a hot pan, combine green mangoes and ginger and saut for a minute.

    2. Break red chillies and add to the pan with jaggery, fennel seeds and salt. Mix well.

    3. Cook till jaggery dissolves and mangoes soften.

    4. Serve with rotis or pappadams.


    Note: This chutney can be stored refrigerated for upto 2 weeks.

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