Skip to main content

A Simple and Savory Tandoori Mango Chutney Recipe

This recipe captures the smoky essence of tandoori cooking in a vibrant and flavorful chutney. Perfectly balanced between sweet, tart, and spicy, it's a delightful condiment for any meal. 



Ingredients


* 1 raw mango (unripe)

* Fresh mint leaves, to taste

* 1-2 green chilies, depending on desired spice level

* 2 tablespoons date palm jaggery (or honey) increase the amount to suit your taste buds

* Black salt, to taste

* 1 onion, chopped


Instructions

1. **Roast the Mango:** Using a gas stovetop, char the raw mango directly over an open flame. Rotate the mango frequently to ensure even roasting, until the skin appears blackened and blistered. 

2. **Cool and Peel:**  Immediately transfer the roasted mango to a bowl of cold water. This sudden temperature change helps loosen the skin. Once cool enough to handle, peel away the charred skin – it should come off easily. 

3. **Prepare the Chutney:**  In a food processor or blender, combine the peeled mango flesh, mint leaves, green chilies, date palm jaggery (or chosen sweetener), black salt, and chopped onion. 

4. **Blend and Adjust:**  Process the mixture until it reaches a desired chutney consistency, somewhere between a coarse relish and a smooth puree. Adjust the amount of mint, chilies, and sweetener to your taste preference.

Serving Suggestions

* Enjoy this chutney alongside grilled meats, curries, or vegetable dishes. 

* Spread it on toast or crackers for a tangy and flavorful appetizer. 

* Use it as a dipping sauce for samosas or pakoras.

Tips

* For a more intense smoky flavor, consider charring the onion alongside the mango.

* If you don't have date palm jaggery, honey can be substituted or any other sweetener should work here. Adjust the amount based on the sweetness of your chosen ingredient.

* Leftover chutney can be stored in an airtight container in the refrigerator.

This simple recipe allows you to create a delicious and versatile tandoori mango chutney in the comfort of your own kitchen. Enjoy the delightful blend of sweet, tart, and smoky flavors! 

Tags:

  • chutney
  • mango
  • tandoor
  • indian
  • vegetarian
  • vegan
  • appetizer
  • condiment
  • sauce

Your queries:

  • tandoori mango chutney recipe
  • how to make mango chutney
  • smoky mango chutney
  • easy chutney recipe
  • indian condiment recipe
  • chutney for grilled meats
  • chutney for curries
  • chutney for vegetables
  • mango chutney with mint
  • black salt in chutney
Labels:

Comments

Post a Comment

Popular posts from this blog

Is Fermented Rice Healthy? How Do You Ferment Rice [Odisha's Pakhala Bhaat Recipe]

 What is the meaning Pakhala bhaat? Is Pakhala good for health? Is fermented rice healthy?  Or in other words, does curd rice have b12? These are some of the questions that have been asked every now and then. So in this video from the Odia cuisine, I present to you Odisha special Pakhala - the ancient Odia tradition of fermenting rice. Now coming back to making Pakhala at home. I dedicate this video to my mother-in-law, who has taught me some simple ways to ferment rice with and without curd.  The idea is to cook rice in water, primarily you will need to boil rice in a lot of water. Drain off excess water and let the rice come to room temperature. Then mix it with curd, salt, and water and store in an earthen clay pot. Since we want to ferment rice, the idea is to leave it overnight at room temperature - ideally in a cool location, which is not too hot.  By next morning, the rice should have fermented - teeming with colonies of healthy bacteria. If you use brown rice...
Post a Comment
Read more

Is Tandoori roti good for health [NO, it Isn't But I eat soft oil-free wheat tandoori chapatis daily]

Tandoori roti is delicious and quite addictive too, but is it good for your health?Is there something called tandoori roti health risk? Yes and no.  Yes, if you order it outside.  What is tandoori roti made up of? The reason these Indian flatbreads have earned a bad reputation is that they are made with maida or refined flour, which is only empty calories. Then they use dalda or hydrogenated fat to make the roti soft. remember, tandoori roti is an addiction and I am addicted to it but one made at home with wholesome ingredients.  How to make tandoori roti at home At home, making quick tandoori roti on tawa is a breeze!   so here's how I do it to avoid all the health risks associated with restaurant tandoori roti. we can easily make soft atta tandoori roti on tawa too. yes, tandoor cooking is good but maida isn't.  start by adding water to a bowl. throw in methi powder and flaxmeal. You can skip both if you want. but I suggest adding the two ingredients in y...
Post a Comment
Read more

Soaking turns pumpkin seeds water green | Is it SAFE?

 Pumpkin seeds cause water to develop a green tint mainly because they contain chlorophyll, the natural pigment that gives plants their green color. This phenomenon occurs through several interconnected processes that involve the seed's cellular structure and pigment composition. Raw pumpkin seeds, particularly the hulled green varieties commonly known as pepitas, contain significant amounts of chlorophyll. This is the same compound responsible for photosynthesis in plants and creates the distinctive green appearance in leaves, stems, and other plant tissues. The chlorophyll concentration in pumpkin seeds is naturally high since these seeds develop within the green interior of the pumpkin. When pumpkin seeds are soaked in water, their cellular walls begin to soften and break down gradually. This process allows water molecules to penetrate the seed structure and extract various compounds, including pigments. Although chlorophyll isn't completely water-soluble in its pure chemica...
Post a Comment
Read more