Mango Chutney | Breakfast Chutney

 

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
  1. Here I used 2 mangoes
  2. Peel and dice the mangoes
  3. Heat 1 tbsp oil in pan
  4. Add 7-8 dried chilies and fry till they change colour
  5. Move them into a different plate
  6. Then, add more oil to the pan
  7. Now, add 1 diced onion and fry till they change colour
  8. Add 1 tsp salt and fry
  9. Cut off the stove and let it col down
  10. 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

  11. Move it into a bowl and serve the mango chutney with your favourite breakfast

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