Mango Mint Chutney is a perfect accompaniment to any Indian snack in summers when coriander is difficult to find. Make it in abundance and freeze it for the off season.
Preparation Time: | 15 minutes |
Servings: | Not Applicable |
Difficulty: | Easy |
Ingredients
Raw Mango | 1 |
Fresh Mint Leaves | 1/2 cup |
Cumin Seeds | 3/4 tsp |
Salt | 1/2 tsp |
Sugar | 2 tsp |
Heeng (asafoetida) powder | A pinch |
Red Chilli Powder | 1/2 tsp |
Green Chillies | 2 |
Method
- Wash and peel mangoes.
- Grate the mangoes coarsely.
- Wash the mint and separate out the leaves.
- Blend grated mangoes, mint leaves, green chillies, cumin seeds, heeng, red chillies, sugar and salt with minimum water. Mango Mint Chutney is ready.
- In the season of mangoes, make it in a big lot and then freeze its cubes to be used in the off season.
Notes
- Adjust the spices as per your liking. You can even add a little sugar to it if you like.
- I find it very convenient to grind the mint leaves alone and freeze the paste for future use.
Summary
![recipe image](/wp-content/uploads/2013/08/mango-mint-chutney-50.jpg)
Recipe Name
Mango Mint Chutney
Author Name
Ruchi Garg
Published On
Total Time
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