Chutneys are an essential part of any meal. They are made up of different fruits and vegetables or sometimes even the peel of the vegetable. Its a pureed form or paste form of any fruit or veggie with spices and even a tempuring sometimes. Chutneys add a extra taste or dimention to a meal.
Today its Mango chutney, which is sweet in taste and is made up of half ripe or ripe mango. I have added paprika or red chilli too, for a spicy taste. Looks so delectable and tempting. You can use Mango Chutney as a spread on bread or as a marinade for various meat cuts. Mango Chutney goes well with chicken wings, pork, and beef too.
I have not used vinegar as i am making in a small quantity to last a few days or probably a couple of weeks in refrigerator. Lets get started!
2 Ripe Mangoes
2 Tablespoon Oil
1/2 Cup Sugar /Jaggery
2 Dry Red Chillies
1 Teaspoon Panchphoran ( A mix of Cumin, Fenugreek, Fennel, Black Mustard and Nigella Seeds)
1 Bay Leaves
1/2 Teaspoon Cumin / Jeera Powder
1/2 Teaspoon Paprika / Red Chilli Powder
1/2 Lemon juice
Salt as per taste
1 Cup Water
PREPARATION TIME: 20 Minutes
HOW TO PREPARE:
Wash, Peel, de-seed and puree the mango. Keep aside.
Heat up oil, and crackle bay leaves, dry red chilli , peppercorns and panchphoran.
Add Mango puree and cook until all water reduces.
Add sugar and keep cooking on low heat
Add water to get the consistency you want.
Add Salt to taste and red chilli powder.
Keep cooking until it gets thick and looks like a thick paste.
Take it off heat and let it cool. Once warm enough to touch squeeze lemon juice.
Hung Curd is Curd or Yogurt drained of its water. Its thick and creamy in texture. Hung Curd is used in many Indian Recipes like Tikkas, Kababs, Wraps, Sandwiches, Dips and Chutneys. Its Low in Sugar and Carbs and high in Protein and Calcium. In this Dip we have used Mustard oil as the flavour and curry leaves and mustard seeds as tempering. Its Creamy, Rich, Flavourful and made from easily available ingredients.
One of my friends had made this Hung Curd Dip to go along with her various snacks. It was love at first taste. It just melts in mouth leaving behind the strong mustardy taste in mouth. Its very easy and simple to make. Its the healthiest alternative for cream and mayonnaise.
To make Hung Curd take 200 gms Curd and put it in a clean Muslin Cloth. Tie the Cloth and hang it for an hour to drain the water. Once water is drained, open the cloth and put the hung Curd in a bowl.
150 gms Hung Curd
2-3 Teaspoon Mustard Oil
1/4 Teaspoon Mustard Seeds
Few Curry Leaves
Pinch of Asafoetida
1/4 Teaspoon Chilli Flakes
Salt to taste
PREPARATION TIME: 1 Hour 5 Minutes
HOW TO PREPARE:
In a bowl take Hung Curd and add salt and chilli flakes
Mix curd well till its a smooth consistency, make a small well in between
In a small pan heat mustard oil and crackle asafoetida, curry leaves and mustard seeds.
Pour the oil on the curd and done.
Serve with snacks and bread!
Servings Per Container 4
Amount Per Serving
Calories 47.6Calories from Fat 24.3
% Daily Value*
Total Fat 2.7g4%
Saturated Fat 0.8g4%
Trans Fat 0.3g
Total Carbohydrate 3.6g1%
Dietary Fiber 0.0g0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.