MANGO CHUTNEY (NEPALI SPICED CHUTNEY WITH RIPE MANGO)
This Nepali chutney is universally used as condiment with sekuwas (grilled skewers), sukutis (smoked roasted meats), roast duck, etc.
Provided by Tulsi Regmi
Categories Mango
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pan, heat oil; splitter cumin seeds until dark brown.
- Add chilies, garlic, ginger, timur, asafetida, and salt.
- Fry for a minute or so.
- Add mango chunks, tamarind paste and brown sugar.
- Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
- Remove from heat and let rest to cool.
- Puree the mango mixture into a smooth paste-like mixture.
- Put in a sterilized, air tight jar and refrigerate.
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Mehedy Malitha
[email protected]I've never had Nepali chutney before, but I'm glad I tried this recipe. It's a great way to use up ripe mangoes and it's so flavorful.
Nikash Panta
[email protected]This chutney was a bit too sweet for my taste, but I think that's a personal preference. I still enjoyed it, but I would probably use less sugar next time.
Hamro Knowledge
[email protected]I'm not a huge fan of mangoes, but I really enjoyed this chutney. The spices really balance out the sweetness of the mangoes.
Sagor Miya
[email protected]I made this chutney for the first time last week and it was a hit with my family. We loved the unique flavor and the way it complemented our grilled meats.
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[email protected]This chutney is a perfect balance of sweet, sour, and spicy. I love the way the flavors come together. It's the perfect condiment to add a pop of flavor to any dish.
Sadeeq Utmani
[email protected]I'm always on the lookout for new chutney recipes and this one didn't disappoint. The addition of jaggery gave it a rich and complex flavor.
Aladetuyi Oluwaseun
[email protected]This recipe is a great introduction to Nepali cuisine. The chutney is easy to make and packed with flavor. I highly recommend it!
Md nayem Sheak
[email protected]I made this chutney for a party and it was a huge success! Everyone loved the sweet and tangy flavor. I'll definitely be making it again for my next gathering.
Md. Munnap
[email protected]The chutney turned out a bit too spicy for my taste, but that's easily remedied by adjusting the amount of chili peppers. Overall, it was a delicious and authentic Nepali dish.
Damian Juma
[email protected]I was a bit skeptical about the addition of fenugreek seeds, but I'm glad I trusted the recipe. They added a unique and subtle flavor that really elevated the chutney.
Dawood Hasan
[email protected]This chutney is a keeper! I've made it several times now and it's always a hit. I love how versatile it is - I use it as a condiment, marinade, and even as a dipping sauce.
Kendrell Warren
[email protected]I'm not much of a cook, but this mango chutney recipe was easy to follow and the outcome was impressive! My friends raved about it at our potluck party last weekend.
Charnae Anderson
[email protected]I followed the recipe to a T and I must say, the result was nothing short of extraordinary! The chutney had the perfect balance of sweetness and tartness. It went wonderfully with my grilled chicken and rice.
Al ebna Mahadi
[email protected]This Nepali-style mango chutney was a delightful culinary adventure! I made it yesterday and the vibrant flavors still linger in my memory. The combination of ripe mangoes, aromatic spices, and a touch of heat was simply magical.