Mango Chutney Nepali Spiced Chutney With Ripe Mango Recipes

MANGO CHUTNEY (NEPALI SPICED CHUTNEY WITH RIPE MANGO)

Steps:

• In a sauce pan, heat oil; splitter cumin seeds until dark brown.
• Add chilies, garlic, ginger, timur, asafetida, and salt.
• Fry for a minute or so.
• Add mango chunks, tamarind paste and brown sugar.
• Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
• Remove from heat and let rest to cool.
• Puree the mango mixture into a smooth paste-like mixture.
• Put in a sterilized, air tight jar and refrigerate.

NEPALI (INDIA) MANGO CHUTNEY

Steps:

• Peel the mango with knife (good result with potato peeler).
• Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
• Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about.
• 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
• almost evaporated, leaving behind a thick syrup.
• Remove from heat.
• Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place an enjoy the mango chutney in coming.
• weeks.