Kairi ki chutney
Equipment
- Frying Pan
- Skillet
- Heavy-based Pan
- Blender
- Food processor
- Bowl
- Airtight Ceramic Jars
Ingredients
- 125 ml Sesame oil (1/2 cup)
- 1 tablespoon Mustard powder
- 1 teaspoon Fenugreek seeds
- 5 Green Mangoes small, stoned (pitted) and cut into bite-sized pieces
- 6 tablespoons Chili powder
- 1/2 teaspoon Turmeric ground
- Salt
- 1/4 teaspoon Asafoetida
For the tempering
- 1 teaspoon Vegetable oil
- 2 Red chilies dried
- 1/4 teaspoon Chana dal rinsed and drained
- 1/4 teaspoon Urad dal rinsed and drained
- 1/4 teaspoon Mustard seeds
Instructions
- Heat 1 tablespoon of oil in a frying pan (skillet) over low heat.
- Add the mustard powder, fenugreek and asafoetida.
- Stir-fry for about 30 seconds.
- Heat 375ml / 13fl oz (1½ cups) oil in a large, heavy-based pan over low heat.
- Add the mangoes and fry for 20 minutes, or until they soften.
- Remove from the heat and allow to cool.
- Transfer to a blender or a food processor.
- Add the fried spices, chili powder, turmeric, and remaining oil and season with salt, then process until ground.
- Transfer to a bowl.
- Heat the oil for the tempering in a frying pan over medium heat.
- Add all the ingredients and stir-fry for about 1-2 minutes, or until brown.
- Remove from the heat and allow to cool.
- Then mix with the mango and spice mixture.
- When cool, this chutney can be stored in airtight ceramic jars for several months.
Nutrition
Serving: 500gSodium: 2mgCalcium: 1mgVitamin C: 1mgVitamin A: 53IUSugar: 1gFiber: 1gPotassium: 6mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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