Fruity and Tangy chutney properly spiced and flavored, goes well as a dipping sauce for any kind of finger food.
2 ripe mangoes
a pinch of salt
2 tablespoons sugar
2 teaspoons fennel seeds
1 teaspoon mustard seeds
few fenugreek seeds
1/2 tablespoon oil
1/2 teaspoon black pepper powder
1/2 red chili powder
few sprinkles turmeric powder
2 teaspoons corn starch
Process: Remove the pulp in a blender and add 2 tbsps of water. Blend smooth. Coarsely grind the fennel seeds. In a medium saucepan add oil, mustard seeds, let it splutter then add the fenugreek seeds and fennel powder. Saute for few seconds and add the paste along with 2 tbsps water.
Cook on low heat , add sugar , salt and remaining spices. Cover and cook on low heat for 5 minutes. Mix cornstarch with 2 tbsps water and add to the chutney. cook for another 3-4 minutes.
Turn off the stove and refrigerate it for 30 minutes to 1 hour and then serve chilled
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