SONTH CHUTNEY WITH DRIED MANGO SLICED
Number Of Ingredients 11
Steps:
- 1. Prepare the cumin seeds and chaat masala. Then place everything (except 1 cup of the water) in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 more minute. Remove pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid. (This can also be done in a pan. Put all the ingredients, and an extra 1/2 to 1 cup water, in a pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are very soft, about 30 minutes.)2. Pass everything through a food mill into a large bowl to extract a smooth sauce. Bring the reserved one cup of water to a boil in a small saucepan. Pour the boiling hot water over the fibrous remains in the food mill and collect any remaining pulp. Stir the extra pulp into the sauce it should be like a semi-thick batter. Adjust the seasonings, transfer to a bowl and serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Substitute 4 ounces seedless tamarind pulp in place of the dried mange slices.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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faheem siddiqui
[email protected]I can't wait to try this chutney.
the Akuh
[email protected]This is the best sonth chutney I've ever had.
paul january
[email protected]I love the unique flavor of this chutney. It's unlike anything I've ever had before.
Christopher Ansah
[email protected]This chutney is a great make-ahead condiment. It will keep in the refrigerator for up to two weeks.
Aarogya Dhimal
[email protected]I'm not a big fan of ginger, but I actually really enjoyed this chutney. The sweetness of the jaggery and the tartness of the dried mango balance out the ginger perfectly.
ayomide Aborode
[email protected]This chutney is a great way to add some spice to your life.
Pam Embry
[email protected]I love the sweet and tangy flavor of this chutney. It's the perfect balance of flavors.
Ukamaka Oyali
[email protected]This chutney is a great addition to any Indian meal. It's also great as a spread on sandwiches or wraps.
Josh Hittle
[email protected]I'm not a big fan of spicy food, but this chutney is mild enough for me to enjoy.
Djamilou Adamou
[email protected]This chutney is a great way to use up leftover ginger and jaggery.
Mark Selimi
[email protected]I love the unique flavor of this chutney. It's unlike anything I've ever had before.
Rida Naz
[email protected]This chutney is a great make-ahead condiment. It will keep in the refrigerator for up to two weeks.
Jolando Milien
[email protected]I'm not a big fan of ginger, but I actually really enjoyed this chutney. The sweetness of the jaggery and the tartness of the dried mango balance out the ginger perfectly.
Manay Khattak
[email protected]This chutney is a great way to add some spice to your life.
Sunil Emanwal
[email protected]The sonth chutney was a hit at my party! Everyone loved the sweet and tangy flavor.
klil kin
[email protected]This chutney is the perfect addition to any Indian meal. It's also great as a spread on sandwiches or wraps.
Ohkay Chee
[email protected]I love how easy this chutney is to make. It's a great way to use up leftover ginger and jaggery.
Toufique Rajput
[email protected]This chutney is a delightful blend of sweet, tangy, and spicy flavors. The dried mango adds a unique texture and flavor that complements the ginger and jaggery perfectly.