Ingredients
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2 (200g - 250g) Raw Mangoes
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200g - 250g Red Big Chilies(or red capsicum), seeds removed and chopped
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1/2 cup Water(divided for pressure cooking)
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2 tbsp Oil
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1.5 tbsp Jaggery (Gur)(adjust to taste)
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1/2 tsp Kalonji (Onion seeds)Spices & Tempering
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1/2 tsp Whole Fenugreek Seeds (Methi)
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1 tsp Cumin Seeds (Jeera)
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1 tsp Kashmiri Mirchi Powder
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1 tsp Coriander Powder (Dhania)
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To taste Black Salt
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To taste Regular Salt
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1 tbsp White Sesame Seedsroasted
About
Steps
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1
Done
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Take 2 raw mangoes (200 to 250 gm) - peel and cut into cubes. |
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2
Done
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Now take 200 gm-250 gm red big chilies (Alternatively you may take red capsicum as well). |
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3
Done
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Remove the seeds and cut into small pieces. |
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4
Done
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Now in a pressure cooker, take raw mango, add 1/4 cup water and in the same cooker, in a small container add cut chillies and 1/4 cup water as shown in recipe video. |
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5
Done
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Cover the cooker and pressure cook both the things on medium flame for four whistles. |
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6
Done
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Once it’s cooked mash the mangoes and make pulp. |
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7
Done
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Once the chilli gets cool down, blend it in a mixer jar - if you want you can strain the chilli paste. |
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8
Done
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Now in a pan, heat 2 tbs oil. |
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9
Done
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Into that add 1/2 tsp kalonji (onion seeds), 1/2 tsp whole fenugreek seeds and 1 tsp Jeera (Cumin seeds). |
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10
Done
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Once everything gets crackled, add chilli paste and mash mango pulp. |
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11
Done
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Mix everything together and cook for 5 minutes on medium flame, then add 1.5 tbs jaggery (gur) - you may increase or decrease quantity as per your taste. |
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12
Done
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Add black salt per taste, regular salt and mix everything - let it cook on medium flame till chutney consistency gets thickened. (It should coat back of spatula nicely) |
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13
Done
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Turn off the heat and add 1 tsp Kashmiri mirchi powder and 1 tsp coriander powder. |
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14
Done
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Mix everything and let chutney cool down a bit. |
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15
Done
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- At last add 1 tbs roasted white sesame seeds (optional). . Chutney is ready, enjoy with paratha or bread. You won’t be able to stop at one. |
