Thursday, March 3, 2011

Mango Chutney

First ever chutney recipe, I know the pictures are not A1 class,  I hope you are not disgusted with me, however, I vouch this mango chutney is forever and ever loved by all of us. For vegetarians and carnivores. Carnivores? I know right now you are assuming I have gone mad. No. I know carnivore is the "animal eat animal" theory. Humans are I believe are the same. Many eat each other, not in the sense that they eat human flesh, but eat human emotions by backstabbing, by bitching and by pulling down another for the sake of success. You agree? You should. Honesty is not the best policy I know is never appreciated, yet I choose to speak my mind. Mango chutney on the other hand is so comforting to our palates with its spicy, tangy and sour notes. Make it and have it please. I'm leaving you alone now. Bye.   

2 large (400g) unripe mangoes - cut into pieces (with the skin on).
1 tbsp plain chilli powder
1 tsp turmeric powder
5 shallots (100g) - sliced
1/2 inch ginger - sliced into thin stripes
3 garlic - sliced
1 tsp mustard seeds
1 tsp fenugreek/halba seeds
20g ( a small ball) tamarind/assam - mixed with 2 tbsp water to extract thick juice
1/2 tbsp brown sugar
3 sprigs  coriander leaves - sliced.
3 olive oil
Salt for taste

When oil is heated, saute shallots, garlic and ginger.
Add mustard seeds and fenugreek seeds.
Stir and add chilli powder and turmeric powder, mango, tamarind juice, salt and 1 cup of water.
Let it simmer till mango becomes mushy and soft.
Off the heat and combine in coriander leaves.
Note: Adjust ingredients as per taste and do taste to balance up the flavours.
Don't forget to trend alongside "cook with nava-k" on every other social media please!!

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