Mango Chutney (Mango Relish, Aam Ka Lacha)
April 23rd, 2010 filed under Chutneys / Pickles, Vegan
Mango chutney is sweet and sour lightly spiced relish with a chunky texture that makes a perfect condiment.
Ingredients
- 2 raw green cooking mangos peeled and shredded (about 3 cups of shredded mango)
- 2 tablespoon oil
- 1 teaspoon nigella (onion seeds or kalonji)
- 4 whole dry red chilies
- About 1 tablespoon thinly sliced ginger
- About 2 tablespoons golden raisins
- 1/2 teaspoon chili powder
- 2 teaspoons salt
- 1 cup sugar
Method
- Wash and dry the mangos, peel the skin of the mango and shred the fruit.
- Heat oil in a sauce pan over medium heat.
- Add nigella (kalonji) and whole red chili, stir for few seconds.
- Add raisins and stir for few seconds. Then add remaining ingredients shredded mango, sliced ginger, chili powder, salt and sugar. Mix it well.
- After mango mix comes to a boil put the lid on and turn down the heat to low medium.
- Let it cook for about 10 minutes or until mangos are tender, do not let the mango become mushy.
- Chutney is ready and has a very nice color.
- After chutney has cooled down, you can store it in a glass jar.
- For longer shelf life, keep it refrigerated and it will last for months.
Tips
It is very important to get the right mangos for chutney. You need to use cooking mangos which are different than the mangos we eat. For the best result mangos should be very firm. When you slice them they should be white and sour.
Thanks ! I didn’t like cooking but now a days it’s my hobby n m enjoying also.
Auntie, This is a tasty chutney. Can we freeze in ice cube trays like you said we could do with the cilantro chutney? Thank you !
want to know what is kalonji and golden raisins
…Zor
how long can we keep the chutney please let me know.
Please post some recepies for stuffed Baigan and stuffed onions
Sumita, Aunty doesn’t eat or cook with onions. She is a Jain.
Dear Manjula ji,
I have gone through your recipes and they are fabulous. Thankyou for giving such excellent ones. Rasgolla and rasmalai are superb. I just have a doubt while doing them. For Chum chum you have shown that they have to cook in sugar syrup first for 10 mins and they turned and again for 15 mins in low heat. When I tried this the syrup was also reduced Should I add some water and sugar again? Pls clear my doubt ji
Priya
Priya,
Syrup should reduce.
aapki main ne recipe try ki hum sab ko bohat achi lagi,,,, main aur meri saas aap ko bohat like karti hein thank u so much hum ko itni achi recipe sikhaney ka take care ALLAH HAFIZ aur plz main india aarahi hoo kuch hi dino mai tu kia aap mujhe baatey gii ke aap rehti kaha hai main aap se milna chahti hoo plz plz plz …..
newly vegan and poor college student i will try each recipie at least once thank you