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Raw Green Mango Jaggery Chutney
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A picture of Raw Green Mango Jaggery Chutney.

Raw Green Mango Jaggery Chutney

MadAboutCooking
MadAboutCooking @cook_11815208
Amsterdam

Tangy Sweet Chutney made with green mango and jaggery. This recipe is very easy and ready within 20 minutes. Jaggery also is known as Gur. The benefits of jaggery include it's ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.

Tangy Sweet Chutney made with green mango and jaggery. This recipe is very easy and ready within 20 minutes. Jaggery also is known as Gur. The benefits of jaggery include it's ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.

Read more

Raw Green Mango Jaggery Chutney

MadAboutCooking
MadAboutCooking @cook_11815208
Amsterdam

Tangy Sweet Chutney made with green mango and jaggery. This recipe is very easy and ready within 20 minutes. Jaggery also is known as Gur. The benefits of jaggery include it's ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.

Tangy Sweet Chutney made with green mango and jaggery. This recipe is very easy and ready within 20 minutes. Jaggery also is known as Gur. The benefits of jaggery include it's ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.

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Ingredients

  1. 4Raw Green Mango
  2. 3/4 cupJaggery or Gur
  3. Spices:
  4. to tasteSalt
  5. 1/4 tspBlack salt
  6. 1/2 tspRoasted cumin seeds powder
  7. 1/2 tspBlack pepper powder
  8. 1/2 tspRoasted fennel seeds powder
  9. Dry fruits:
  10. 1/2 cupCashews, Raisins, Walnuts
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Steps

  1. 1

    For Green Mango Puree – Peel the mango and cut into cubes. Put mango cubes into a grinder with 1/2 cup of water and make a smooth purée.

  2. 2

    Put mango puree and jaggery in a deep non-stick deep pan.
    Cook for 5- 6 minutes on medium-low flame. Until all jaggery dissolves.

  3. 3

    Now add all spices and dry fruits and cook until chutney thickens.
    Serve hot with parathas.
    Tip :
    Don’t overcook chutney otherwise, it will become thicker after cooling.

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MadAboutCooking
MadAboutCooking @cook_11815208
on May 07, 2018 13:44
Amsterdam
My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer.Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started. Please visit my blog for the more healthy recipes. Here is a link - https://madaboutcookingwithrupali.com/
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