Mango Chutney
Prep Time
10 mins
Cook Time
15 mins
Let's learn today how to prepare a spicy and tangy mango chutney using unripe mangoes. This seasonal chutney can be a great alternative to the usual coconut or peanut chutneys, and it goes well with a variety of breakfast dishes. With just a few simple steps, you can make this delicious mango chutney and enjoy the flavors of summer.
Course:
Breakfast Chutney
Cuisine:
Indian
Keyword:
Breakfast Chutney, Instant Chutney, Mango Chutney
Servings: 8 people
Ingredients
- 2 Unripe Mango
- 7-8 Dried chilies
- 1 Onion diced
- 1 tsp Salt
- 1/4 cup Fresh coconut pieces or grated coconut
- 4-5 Garlic cloves
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1/2 cup Curry leaves
- 2 tbsp Oil
Instructions
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Here I used 2 mangoes
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Peel and dice the mangoes
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Heat 1 tbsp oil in pan
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Add 7-8 dried chilies and fry till they change colour
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Move them into a different plate
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Then, add more oil to the pan
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Now, add 1 diced onion and fry till they change colour
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Add 1 tsp salt and fry
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Cut off the stove and let it col down
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To a mixie jar, add the fried onions, 1/4 cup fresh coconut pieces or grated coconut, 4-5 garlic cloves, 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 cup curry leaves, fried dried chilies along with the diced mango and grind it coarsely
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Move it into a bowl and serve the mango chutney with your favourite breakfast
