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

Saved

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

Saved

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.

Saved

Cooksnaps

Saved

Priyanjali Joardar @cook_8274704

on April 06, 2018 18:46

Comments

Similar Recipes

More Recipes

Persian Zucchini Borani (Zucchini and Yogurt Dip)

Fateme Persian Kitchen
Persian-Style Olivier Salad (Iranian Chicken Salad)

Fateme Persian Kitchen
Cashew Curry

Archana Agrawal
Custard Kunafa Cups

Bethica Das
Seviyan Upma / Vermicelli Upma

Sampada Shrungarpure
Chicken and Mushroom Pasta Bake

John Carroll
Multigrain ki roti

Kulsoom Bukhari
ગ્રેવીવાળું ગલકા નું શાક

Shilpa Kikani 1
🥔 Aloo Bhujiya | Quick & Yummy Potato Sabzi

Khanfaiziya5
Salmon Fillet Wraps with Tomato, Mozzarella, and Avocado

Xavier Seror
Beef enchiladas

Danielle B
Teriyaki Chicken

Saori Fujimoto
Japanese Potato Salada

Saori Fujimoto
Oven Fried Boneless Chicken Breasts

fenway
Minced pork rice (lo-bah-png)

Amy
Irish Soda Bread

Sophie Murray
Raw mango and onion mix sweet and spicy chunda

Krupa Kapadia Shah
Tri colour puri

Sangita Singh
Coconut cookies

Manisha Mishra
Chicken rice

Thelma Sherry
Veg nest

Sangita Singh
Sindhi mutton (Tevan)

Reema Lalwani
Beef enchiladas

Danielle B
Classic club

Dave Hoffman
Tilapia fish with ugali

Janet Reborn