Raw Mango Chutney Food
RAW MANGO CHUTNEY
Make and share this Raw Mango Chutney recipe from Food.com.
Provided by Sandeep
Categories Mango
Time 35m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- peal the mango.
- chop the mango flesh in small pieces
- heat oil in a flat wide thick pan.
- add all nigella, fenugreek, fennel, coriander and cumin seeds.
- fry till they start releasing their aroma.
- add the minced green chilly.
- add the chopped mango.
- cook on medium to slow flame till mango becomes soft and translucent.
- add salt and sugar.
- taste and adjust seasoning as per taste.
- Let it cool.
- store in an air-tight jar and refrigerate it.
- This chutney is good for 7 to 10 day.
Nutrition Facts : Calories 14.3, Fat 0.7, SaturatedFat 0.1, Sodium 146.9, Carbohydrate 2, Fiber 0.4, Sugar 1.1, Protein 0.4
MOM'S MANGO CHUTNEY
My mom is well-known in this area for her homemade jellies, jams, and chutneys. This is the recipe she uses for her famous mango chutney. She got it from Southern Living but don't tell her friends ;)
Provided by ratherbeswimmin
Categories Mango
Time 3h
Yield 3 cups
Number Of Ingredients 15
Steps:
- Mix all the ingredients together in a large glass bowl.
- Cover and chill 8 hours.
- Transfer mixture to a large pot.
- Bring to a boil over medium heat.
- Lower the heat and cook 1 1/2 hours, stirring frequently.
- Divide mixture into airtight containers.
- Store in refrigerator up to 1 week; may keep in freezer for up to 6 months.
Nutrition Facts : Calories 801, Fat 2.3, SaturatedFat 0.3, Sodium 634.9, Carbohydrate 199.9, Fiber 8, Sugar 179.1, Protein 4.1
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