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Indian Food and Meal Ideas
Hot Mango Chutney

A chutney sauce which can be used with any of your favourite snack.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• 3 large sweet mangoes, slightly ripened
• 1 tsp lemon rind, minced finely
• 1 tsp lemon juice
• 10 green chillies
• 1/2" piece ginger, minced finely
• 1 tsp cumin seeds
• 1/2 tsp saunf (fennel) seeds
• 1 tsp coriander seeds
• 1/4 tsp methi (fenugreek) seeds
• 1 tsp mustard seeds
• A pinch of hing (asoefetida)
• Salt to taste
• 6 tsp cooking oil

Method:

Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks
till they turn mushy.
Drain, mash well and set aside.
Roast the methi, saunf, cumin and coriander
seeds and crush coarsely using a mortar and pestle.
This is how powders are traditionally made.
But if you are of the impatient kind, go ahead
and use the coffee grinder but make sure
that the powder is a little coarse.
Set aside.
Heat the remaining oil and add the hing and mustard.
When the mustard crackles, add the ginger and
green chillies and fry for about 1-2 minutes.
Add the mango, powdered masala, salt to
taste, lime rinds and lime juice.
Bring to a boil on a low flame.
Remove from heat and let it cool to room temperature.
Store in an airtight container.
If boiled and cooled well, since no water is used in
making this dish, it should keep well for more than a
week.
Store it in airtight containers in the fridge.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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