This is a mouth watering chutney, that all should make every year, atleast once. Its very simple and a favourite of all in the family. Takes 45 mins to an hour to make, depending on the quantity you are making. And, as an added bonus for the health freaks, there is no oil in it.
Take
1 kg of raw mangoes, that are firm. Grate them finely, after peeling them.
Once grated take sugar equivalent to the amount of grated mangoes.
Dry fruits like finely sliced almonds, raisins and and fine slices of dried coconut are optional.
1 tsp of deghi mirch ( red chilli )
1 tsp salt
Garam masalas- 1 stick of cinnamon, 2-3 elaichi
1/2 tsp garam masala powder
In a broad and thick based wok put the mangoes and sugar. Keep stirring on high flame. Now add the cinnamon and elaichi. Once the sugar starts bubbling, lower the heat and cover it. Keep stirring at regular intervals.
Soon the sugar will melt and become transparent. Add the dry fruits, chilli, garam masala and salt. Cook for some more time. Now do the -
Chutney Test- Take tea spoon of chutney on a plate and hold it at a slant. If the chutney rushes down, then it needs to be cooked more. If it sticks to the plate and comes down slowly, then it is ready.
Once ready, now squeeze the juice of a full lemon in the wok and cook for a few minutes more on slow flame. Now, switch off the gas and store in a dry, glass bottle, once its cool. Enjoy !
Take
1 kg of raw mangoes, that are firm. Grate them finely, after peeling them.
Once grated take sugar equivalent to the amount of grated mangoes.
Dry fruits like finely sliced almonds, raisins and and fine slices of dried coconut are optional.
1 tsp of deghi mirch ( red chilli )
1 tsp salt
Garam masalas- 1 stick of cinnamon, 2-3 elaichi
1/2 tsp garam masala powder
In a broad and thick based wok put the mangoes and sugar. Keep stirring on high flame. Now add the cinnamon and elaichi. Once the sugar starts bubbling, lower the heat and cover it. Keep stirring at regular intervals.
Soon the sugar will melt and become transparent. Add the dry fruits, chilli, garam masala and salt. Cook for some more time. Now do the -
Chutney Test- Take tea spoon of chutney on a plate and hold it at a slant. If the chutney rushes down, then it needs to be cooked more. If it sticks to the plate and comes down slowly, then it is ready.
Once ready, now squeeze the juice of a full lemon in the wok and cook for a few minutes more on slow flame. Now, switch off the gas and store in a dry, glass bottle, once its cool. Enjoy !
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