Sweet and Sour Mango Chutney Recipe

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Directions

• Wash and dry the mangoes and peel the skins and shred the fruit.
• Heat oil in a saucepan over medium heat and add nigella (kalonji) and whole red chili, stir for few seconds.
• Add raisins and stir for a few seconds and add shredded mango, sliced ginger, chili powder, salt and sugar and mix it well.
• When the mango mixture comes to a boil, cover with the lid and cook for 10 min on a low flame or cook until mangoes are tender but not mushy.
• Cool the chutney and store it in a glass jar and refrigerated, the chutney will last for months.

Tips:

It is important to get the right mangoes for chutney and the cooking mangoes are different from the mangoes we eat.

For best results, the mangoes should be very firm.

By Meghna Nath