“Mango” is called King of Fruit’s” in many parts of India, it’s only available in summers and as the temperature rises, we get more sweet & ripe varieties of mangoes. This Mango Cilantro Chutney marks the beginning of mango season in north India where many stores/foot vegetable vendors carry green raw mangoes. Although coriander chutney can be made without the mango as well, with mango, it just tastes more tangy & divine. The Mango Cilantro Chutney can be used as “Dip” with savory snack items OR can be poured over many other entrees/appetizer to enhance the flavors.
Serves: 6
Tools:
Hand Blender with Jar
Ingredients for Mango Cilantro Chutney :
Method to Make Mango Cilantro Chutney:
1 Large Green Chili – If you like less spice, remove the seeds in chili 2 Cloves of Garlic – Peeled ½ Tbsp Dry Mango Powder(Amchur) ½ Tsp Sugar – Can use powdered or granulated ½ Tsp Red Chili Powder ½ Tsp Powdered Salt – As per your taste 4 Tbsp Water
Serve Fresh OR Store in an air-tight jar and refrigerate for 2-3 days.
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