Bengali style mango chutney cake

Name: Bengali style mango chutney cake
Cuisine: Indian
Ingredients: For chutney; 1 Raw mango medium diced; 1/2 teaspoon Mustard seeds; 2 Dried red chillies; 1 teaspoon Paanch phoron (mixture of five spices); 1/2 teaspoon Cumin seeds; 1/2 teaspoon Fennel seeds; 1/4 teaspoon Nigella seeds; 1/4 teaspoon Fenugreek seeds; 1/2 teaspoon Mustard seeds; 2 tablespoon Oil; 1/4 cup Sugar depends on the tartness of the mango more sugar; 1 teaspoon Salt; For the cake; 1 cup Wheat flour; 1/4 cup Mango chutney; 1 Egg; 1/2 cup Sugar chutney and crush will also have sugar; 1/4 cup Raw mango crush; 1/4 cup Warm water approx for the batter consistency if required; 1 teaspoon Baking powder; 1/4 teaspoon Baking soda; 1/4 cup Oil

Priyanjali Joardar @cook_8274704

#Rawmangoes
I love the sweet and tangy raw mango chutney which I look forward to every summer. Mango chutney was a must thing back home to finish our lunch with everyday. So I thought why not incorporate the flavor of mango chutney in a cake. This would be perfect recipe to try out this summer. Nothing defines summer better than mangoes

Priyanjali Joardar @cook_8274704

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Ingredients

For chutney
1 Raw mango medium diced
1/2 teaspoonMustard seeds
2Dried red chillies
1 teaspoonPaanch phoron (mixture of five spices)
1/2 teaspoonCumin seeds
1/2 teaspoonFennel seeds
1/4 teaspoonNigella seeds
1/4 teaspoonFenugreek seeds
1/2 teaspoonMustard seeds
2 tablespoonOil
1/4 cupSugar depends on the tartness of the mango more sugar
1 teaspoonSalt
For the cake
1 cupWheat flour
1/4 cupMango chutney
1Egg
1/2 cupSugar chutney and crush will also have sugar
1/4 cupRaw mango crush
1/4 cupWarm water approx for the batter consistency if required
1 teaspoonBaking powder
1/4 teaspoonBaking soda
1/4 cupOil

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Steps

1

Chutney preparation:
In a kadai add mustard seeds and dried red chillies.
2

Then add the mango pieces, salt and turmeric powder.
3

Add little water and cook the mangoes.
4

Dry roast the paanch phoron and lightly grind in mortar and pestle, do not grind to fine powder because the fenugreek will make it bitter.
5

Once the mangoes are cooked add the sugar and simmer for 2-3 minutes.
6

Sprinkle the ground paanch phoron and mix it. Keep it covered.
7

When it comes to room temperature mash the mangoes with a spoon or with hand.
8

Cake preparation:
Sieve the flours with baking soda and baking powder for 5-6 times.
9

Beat the egg till light and fluffy, then add sugar and beat till creamy.
10

Add raw mango crush, oil and the chutney, mix everything.
11

Fold in the flour little by little, add warm water to adjust the consistency of the batter.
12

Pour in a greased baking dish, bake in a preheated oven at 180 degrees for 30-40 minutes or until skewer comes out.
13

You can serve with some more chutney on the top for a more sweet and tangy flavor.

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Cooksnaps

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Priyanjali Joardar @cook_8274704

on April 06, 2018 18:46

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