I had a couple of these half-raw mangoes. They were sweetishy tangy mangoes and so I decided to make this tangy spicy chatni that can be served as a pickle in a regular thali.
Ingredients:
1. Half -raw mangoes - 4 (Small sized)
2. Jaggery - 25 grams ( adjust it as per the sweetness required)
3. Salt to taste
4. Mustard seeds
5. Green chilli - chopped - 1 tsp
6. Curry Leaves - 8 to 10
7. Coriander leaves - 1 tsp chopped
8. Asefoetida - 1 pinch
9. Oil - 1 tbsp
Method:
1. Peel and pulp out the mangoes into a bowl. Add the jaggery to this and mix till it dissolves.You can add about 3-4 tbsp of water if the pulp is very thick.
2. In a kadai heat oil and add in the mustard seeds . Once they splatter, add the green chilli , curry leaves and asefoetida. Fry for about half a minute and pour the mango pulp.
3. Cook covered for 5 min on medium flame.
4. Garnish with chopped coriander.
Facts: This can be stored in fridge in an air tight container good to go for about a week.
Ingredients:
1. Half -raw mangoes - 4 (Small sized)
2. Jaggery - 25 grams ( adjust it as per the sweetness required)
3. Salt to taste
4. Mustard seeds
5. Green chilli - chopped - 1 tsp
6. Curry Leaves - 8 to 10
7. Coriander leaves - 1 tsp chopped
8. Asefoetida - 1 pinch
9. Oil - 1 tbsp
Method:
1. Peel and pulp out the mangoes into a bowl. Add the jaggery to this and mix till it dissolves.You can add about 3-4 tbsp of water if the pulp is very thick.
2. In a kadai heat oil and add in the mustard seeds . Once they splatter, add the green chilli , curry leaves and asefoetida. Fry for about half a minute and pour the mango pulp.
3. Cook covered for 5 min on medium flame.
4. Garnish with chopped coriander.
Facts: This can be stored in fridge in an air tight container good to go for about a week.
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