2 kg (4 lb) Mangoes, raw, peeled, and grated to get 1 kg (2.2 lb) pulp
50 g (1 3/4 oz) Ginger (adrak), 2 inch piece, peeled, grated
6 2/3 cups (1 kg) 2.2 lb Sugar
75 g (2 1/2 oz) Salt
3 - 4 tsp (6 - 8 g) Garam masala
4 tsp (8 g) Red chilli powder or black pepper (kali mirch) powder
1 1/2 tsp (7 ml) Acetic acid
8 tsp (25 g) Melon (magaz) seeds (optional)
1/4 tsp (1 g) Sodium benzoate, dissolved in 1 tsp hot water
50 g (1 3/4 oz) Ginger (adrak), 2 inch piece, peeled, grated
6 2/3 cups (1 kg) 2.2 lb Sugar
75 g (2 1/2 oz) Salt
3 - 4 tsp (6 - 8 g) Garam masala
4 tsp (8 g) Red chilli powder or black pepper (kali mirch) powder
1 1/2 tsp (7 ml) Acetic acid
8 tsp (25 g) Melon (magaz) seeds (optional)
1/4 tsp (1 g) Sodium benzoate, dissolved in 1 tsp hot water
method
1. Cook the mangoes and ginger together in a clean wok (kadhai) till the water evaporates completely.
2. Add sugar and stir till it dissolves completely and the mixture thickens.
3. Add salt, garam masala, red chilli or black pepper, and acetic acid; mix well.
4. Remove the wok from the heat. Add melon seeds (optional) and mix. Add sodium benzoate and mix well.
5. Cool and fill the chutney, while still warm, in a sterilized jar. Seal the jar with a lid after it cools completely.
2. Add sugar and stir till it dissolves completely and the mixture thickens.
3. Add salt, garam masala, red chilli or black pepper, and acetic acid; mix well.
4. Remove the wok from the heat. Add melon seeds (optional) and mix. Add sodium benzoate and mix well.
5. Cool and fill the chutney, while still warm, in a sterilized jar. Seal the jar with a lid after it cools completely.
serving amount
serves: 4
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
