This is a recipe for mango chutney by Chandaneśwar Prabhu. I wrote it down to share with a friend, and realized that we hadn't posted recipes in a while. In this recipe: T = tablespoon, t = teaspoon, c = cup, and < = less than.
One large mango will yield 4 chutney servings.
1. Peel and slice the mango into thin slices.
2. Sprinkle with a pinch of turmeric and salt, set it aside for a couple minutes.
3. Boil two cups of water in a small sauce pan.
4. Blanch the mango for one to two minutes in the boiling water.
5. Strain the mango and discard the water.
6. Gather 2 red chiles, 1 t cayenne pepper, 1/4 t mustard seeds, 1-2 T sugar, 1 t oil
7. Heat your oil in the sauce pan, fry the red chilies and mustard seed until the pop. Reduce the heat to low.
8. Add in the sugar, cayenne pepper, and mango.
9. Stir, add 1/4 t salt and < 1/2 c water.
10. Cook until the mango is soft and remove from heat.
Offer your chutney on the side of savory snacks, Krishna Chandra suggests samosas. Chandaneśwar prabhu suggests pappadam or chips.
One large mango will yield 4 chutney servings.
1. Peel and slice the mango into thin slices.
2. Sprinkle with a pinch of turmeric and salt, set it aside for a couple minutes.
3. Boil two cups of water in a small sauce pan.
4. Blanch the mango for one to two minutes in the boiling water.
5. Strain the mango and discard the water.
6. Gather 2 red chiles, 1 t cayenne pepper, 1/4 t mustard seeds, 1-2 T sugar, 1 t oil
7. Heat your oil in the sauce pan, fry the red chilies and mustard seed until the pop. Reduce the heat to low.
8. Add in the sugar, cayenne pepper, and mango.
9. Stir, add 1/4 t salt and < 1/2 c water.
10. Cook until the mango is soft and remove from heat.
Offer your chutney on the side of savory snacks, Krishna Chandra suggests samosas. Chandaneśwar prabhu suggests pappadam or chips.
