Mango Chutney with Vinegar Recipe
Ingredients
| Mangoes | 500 Gram | |
| Jaggery | 150 Gram | |
| Garlic | 25 Gram | |
| Ginger | 25 Gram | |
| Salt | 45 Gram | |
| Turmeric powder | 1 Teaspoon | |
| Aniseeds | 1 1/2 Teaspoon | |
| 1 1/2 tsp onion seeds | ||
| 10 dried red chillies or 2 tbsp chilly powder | ||
| Vinegar | 1 Cup (16 tbs) | |
| Oil | 4 Tablespoon | |
Directions
1. Pound the red chillies coarse using a pestle and mortar. Add the ginger and garlic, and pound along with the chillies. Pound the jaggery separately.
2. Peel and slice the mangoes into small pieces.
3. Season the aniseeds and onion seeds in hot oil. When done, add the pounded ingredients (except the jaggery), turmeric powder and mango slices. Fry for a few minutes until the mangoes turn soft.
4. Add the jaggery, vinegar and salt and stir on low heat until all the slices are cooked and the chutney is thick.
2. Peel and slice the mangoes into small pieces.
3. Season the aniseeds and onion seeds in hot oil. When done, add the pounded ingredients (except the jaggery), turmeric powder and mango slices. Fry for a few minutes until the mangoes turn soft.
4. Add the jaggery, vinegar and salt and stir on low heat until all the slices are cooked and the chutney is thick.
Chef
