Kairi ki Mithi Chutney
Equipment
- Bowl
- Blender
- Jars
Ingredients
- 5 Raw green mangoes Medium-sized, stoned (pitted) and cut into 2.5-mm / ⅛-inch pieces
- 250 ml Sesame oil (1 cup)
- 6 tablespoons Chili powder
- 150 g Salt (1/2 cup)
- 1½ tablespoons Mustard powder
- 2 teaspoons Turmeric powder
- 1/4 teaspoon Fenugreek seeds
- 1/4 teaspoon Cloves ground
- 1 teaspoon Ginger chopped
- 125 g Icing (confectioners’)sugar (1 cup)
For the tempering
- 1 Red chili dried
- 1/4 teaspoon Mustard seeds
- 2 Curry leaves fried
Instructions
- Put the mangoes in a large bowl.
- Put all the ingredients for the tempering in a blender and process until ground.
- Set aside.
- Heat the oil in a heavy-based pan over medium.
- Add the spices and sugar and Stir-fry for about 1 minute.
- Add half to the chopped mangoes, then put them into sterilized jars.
- Add the tempering to the jars and pour in the remaining spiced oil, then cover with the lids and keep for 3 days in a cool, dry place.
- On the third day, put the jars in a sunny or warm place for 2 hours.
- With the lid tightly fitted, turn the jars upside down, then straighten and keep the lids well closed.
- This chutney can be stored in a cool place for several months
Nutrition
Serving: 1kgCalories: 3549kcalCarbohydrates: 315gProtein: 19gFat: 266gSaturated Fat: 38gSodium: 58946mgPotassium: 3037mgFiber: 37gSugar: 270gVitamin A: 25939IUVitamin C: 484mgCalcium: 365mgIron: 14mg
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