Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, mango chutney. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. Mangos simmered with raisins, ginger, onion, garlic and lots of spices like cinnamon and cloves.

Mango chutney is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Mango chutney is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mango chutney using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mango chutney:

1. Get 2 raw mangoes sliced
2. Prepare 1 cup sugar
3. Get 1 tsp mustard seeds
4. Get 1/4 tsp turmeric powder
5. Prepare To taste salt
6. Prepare As needed oil

Mango chutney is the most traditional of all chutneys. It's made of ripe mangoes and sweet in taste. Mango chutney is quick and easy to make. It's made fresh and last for few days, even weeks, if kept.

Steps to make Mango chutney:

1. Heat oil and temper mustard seeds
2. Add mango slices saute well
3. Add salt and turmeric powder and cover till it become soft
4. Add sugar and little water
5. Boil well and switch off the flame
6. Serve it cool

In this video, I show you how to make a delicious south Indian style mango chutney recipe. Green mango chutney, also known as raw mango chutney, is an Indian chutney prepared from unripe mangoes. Ripe mangoes are sweet and are not used for chutneys as they are eaten raw. Mango Chutney Recipe, Green Mango Chutney Learn how to make mango chutney at home with this homemade mango chutney recipe. "With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as.

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