- 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 to cool.
- Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste. Adjust salt if needed.
- Remove from blender and store in an airtight container. This chutney keeps well for over a week when properly stored in the fridge.
Sweet Mango Chutney
By Pooja Sanghavi
Mar, 31st
693
Servings
10 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- 3 large mangoes, peeled and cut into chunks
- (Use slightly ripened ones)
- 2 tsp sugar or jaggery
- 1 tsp lime juice
- 5 large dates, pitted
- 1 tsp cumin seeds, roasted
- 1/2 tsp coriander seeds, roasted
- salt to taste
- 2 tsp cooking oil
