Ripe Mango Chutney

Name: Ripe Mango Chutney
Total time: 600 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 2-3 Ripe Mangoes; 3/4 tsp Salt; 2-3 tbsp Oil; 1/2 tsp Cumin Seeds; 1/2 tsp Black Mustard Seeds; 1/2 tsp Black Seeds or Kalonji; 1/8 tsp Asafoetida or Hing; 1 tsp grated Ginger; 2 tbsp Ripe Tamarind paste; 1 tsp Red Chilli powder; 1/2 tsp Turmeric powder

ZMA @zesty5

#JR
#cookpadindia
#innovative
#newrecipe
Come Summers and this one is a must have one in my house. An innovative simple Chutney recipe that's a huge craze with my family and friends. The best part about it is that it's an all rounder with multiple uses. The Tamarind paste used by me in this amazing Chutney preparation gives it a unique flavour and twist. It stays good for a Month in the refrigerator. That is if at all, it is left unattended and which never ever happens. This will finish off in no time since it has varied uses. It can be used as a spread. It is used in Frankies and Rolls. It's used as a dip for serving Pakoras and Bhajiyas. It can be used in various Chaats too. You name it and there's a use of it everywhere. My family and friends love this one a lot and I keep making it until the Season's there.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

10 minutes

10-12 servings

2-3Ripe Mangoes
3/4 tspSalt
2-3 tbspOil
1/2 tspCumin Seeds
1/2 tspBlack Mustard Seeds
1/2 tspBlack Seeds or Kalonji
1/8 tspAsafoetida or Hing
1 tspgrated Ginger
2 tbspRipe Tamarind paste
1 tspRed Chilli powder
1/2 tspTurmeric powder

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Steps

10 minutes

1

Wash and chop ripe Mangoes into bite sized pieces. The pieces might not be uniform as they are ripe and juicy. So do it accordingly.
2

Heat Oil in a kadai. Add Cumin and Mustard seeds both. Let them crackle a bit before adding Black Seeds and Asafoetida. Add grated Ginger too. Mix well and now add the Mango pieces. Give them all a good stir. Cover and cook for 10 minutes. Also add Red Chilli and Turmeric powders along with the Tamarind paste. Cook on a low heat only. Adjust Salt before taking it off the heat.
3

Serve with Rice, Chapatis, Phulkas and even as a dip for Pakoras. Enjoy!

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Cooksnaps

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ZMA @zesty5

on June 06, 2022 17:49

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.