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Mango tango: Three mouth-watering mango chutneys that are easy to prepare

These chutneys are delicious and will not take much of your time in the kitchen

Hyderabad: Keeping up with the tradition of bringing you recipes with mangoes, this week, we bring you three tangy, spicy and sweet recipes for mango chutneys. While one is the basic and must-have coconut-mango chutney, the other two will appeal to your sweet tooth. Use them as dips at your summer party, or with rotis.

These chutneys, from The Park and Trident, Hyderabad, are delicious and will not take much of your time in the kitchen.

Kairi-Gur ka murabba

Ingredients
2 cups grated raw mango
1 tsp red chilli powder
½ tsp tamarind pulp
2 cups jaggery
1 tsp cardamom powder
1 tsp roasted jeera powder
3 green chillies (slit in half)
Method
Peel raw mangoes (should be big in size) and grate in a bowl. Combine the grated mangoes and the jaggery and leave it aside for an hour till the jaggery dissolves (quantity of the jaggery depends on the sourness of the mangoes).
In a heavy bottomed pan, cook the mango and jaggery along with the green chillies and tamarind pulp over a low flame. Cook till the syrup gets thicker (one string consistency) stirring to prevent it from sticking to the pan. Once it reaches the right consistency, turn off the heat. Add the cardamom powder and the roasted jeera powder, mix it well and let it cool. Store it in a glass jar, you can store it for 5-6 months in the fridge.
Mango and dates chutney
Ingredients
375 gm green mangoes, chopped
Salt
110 gm sugar
150 gm malt vinegar
60 gm dates chopped
22 gm raisins chopped
10 gm ginger chopped
5 gm garlic chopped
5 gm red chili powder
2.5 gm cinnamon
2.5 gm cumin
Method
Place all the ingredients in a pot and bring to a boil. Simmer for 1½ hours. Put into sterilised jars and seal when cold.
Mango-coconut chutney
Ingredients
55 gm fresh
coconut
100 gm raw mango
4 red chillies
whole
4 garlic cloves
5 gm salt
Method
Grate the coconut and set aside. Grind the chillies, mango and salt together. Add the coconut and garlic and grind coarsely. Add salt to season.

( Source : deccan chronicle )
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