Name: Dried Mango Chutney recipe by Amrita Iyer at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: 100 gms dried Mango slices/Aam Papad; 100 gms Apples – peeled,cored and chopped into small pieces and immersed in water; 1/2 big/1 small Onion – chopped finely; 100 gms white vinegar/cider vinegar; 4 – 5 Garlic Cloves – peeled and chopped finely (optional); 5 gms/2 inch piece Ginger – peeled and chopped finely; 1 – 2 Green or Red Chillies – minced; Juice of 1 Orange and Zest (if you do not have an Orange for zest,use store bought juice); 2 tsp oil; 1/4 tsp mustard seeds (rai); 3 – 4 fenugreek seeds (methi dana); A pinch of cumin powder (jeera); A pinch of coriander powder (dhaniya); A pinch of turmeric powder (haldi); 1/2 tsp salt; 1/2 tsp black salt (kala namak); 1/2 tsp black pepper powder (kali mirch); 100 gms brown sugar/jaggery powder; Water as required

ABOUT Dried Mango Chutney RECIPE

This Chutney is essentially made with dried Mango which we get plentifully in Canada.You can use the normal Aam Papad for this chutney or also make it with fresh,ripe Mango Pulp which will make it all the more appealing and set the tastebuds ringing!This quantity will make approximately 300 – 320 gms of Chutney!Store in glass jars and keep refrigerated for optimum life for the chutney.Take out 15 minutes before serving from the refrigerator.

Ingredients Serving: 10

100 gms dried Mango slices/Aam Papad
100 gms Apples – peeled,cored and chopped into small pieces and immersed in water
1/2 big/1 small Onion – chopped finely
100 gms white vinegar/cider vinegar
4 – 5 Garlic Cloves – peeled and chopped finely (optional)
5 gms/2 inch piece Ginger – peeled and chopped finely
1 – 2 Green or Red Chillies – minced
Juice of 1 Orange and Zest (if you do not have an Orange for zest,use store bought juice)
2 tsp oil
1/4 tsp mustard seeds (rai)
3 – 4 fenugreek seeds (methi dana)
A pinch of cumin powder (jeera)
A pinch of coriander powder (dhaniya)
A pinch of turmeric powder (haldi)
1/2 tsp salt
1/2 tsp black salt (kala namak)
1/2 tsp black pepper powder (kali mirch)
100 gms brown sugar/jaggery powder
Water as required

Instructions

Chop Mango into small squares – the size of the Apples and immerse in hot water for 30 minutes.If the Mango slices are very hard then soak them overnight.
Put the chillies,garlic,ginger,orange zest and juice in a food processor and blend to a coarse paste.Take out in a bowl.
Heat oil and add the mustard and fenugreek seeds and let the mustard seeds pop.Reduce heat to very low and add the prepared paste and stir to fry it for a minute.Now add the spice powders – coriander,cumin and turmeric and mix well.
Add the soaked and chopped Mango slices with the water and stir.Now mix in apple pieces,onions,sugar,vinegar,both the salts and pepper.Stir over low heat till sugar dissolves and bring to a boil.
Reduce to a simmer and cook for 45 minutes to 1 hour till the liquid evaporates and we get a thick and rich fragrant and sweet chutney.
Cool for 30 minutes and store in glass jars.If you make this in bulk,then let it mature for 8 weeks before you open a jar.

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