Mango Chutney

-

 Mango Chutney 




Ingredients 

One and half cup chopped ripe mango (sweet and sour)

Half cup sugar

Two tablespoons grated or finely sliced ginger

One quill cinnamon

5-6 cloves

1 whole star anise

6-7 dry red chillies


Add everything into the pan, put the pan to heat and once the sugar starts melting, reduce the heat to medium and bring to a boil. 

Reduce to a simmer and cook until the mangoes turn translucent and the syrup turns glassy. 

Cool, bottle and refrigerate. 

Comments

Post a Comment

Popular posts from this blog

Pasta with Vegetables and Chicken

-
Image
Pasta with Vegetables and Chicken 300 gms pasta cook till 3/4th done in salt water One large chopped onion One garlic head chopped 2 tablespoon of garlic powder (incase you don't have this, increase the amount of garlic) One can of diced tomatoes (or 4 tomatoes chopped) 1 tablespoon of pasta seasoning or mixed dried herbs 300 gm boneless chicken chopped A cupful of chopped carrots, broccoli, snap peas Stock 500 ml Salt and pepper to taste 250 gms shredded mozzarella cheese Heat oil add the onion and garlic. Fry 30 seconds then add the chicken and saute till the chicken turns white add the rest of the ingredients except the pasta and cover and cook for about 7 minutes on medium heat....When the vegetables are done lower the flame add the pasta and cover another 5 mins then addin the cheese and mix nicely......Serve hot with garlic cheese bread or on its own
Read more

Coconut Chicken

-
Image
Coconuty Chicken One onion finely chopped 7 flakes of garlic finely chopped 1 inch piece of ginger finely chopped Half cup of desicated coconut 1/4 tsp turmeric powder 1 tablespoon chilli powder (adjust as per your taste) 1 tablespoon coriander powder 1 teaspoon cumin powder 5 chicken thighs with bone Salt to taste Oil two tablespoons In a flat pan heat two tablespoons of oil. Add the onion, ginger and garlic and fry till translucent. Add the desicated coconut and fry till the coconut is a light brown. Add the powders and salt and fry half a minute. Make wells in the masala and place the chicken in these wells. Fry each side for two minutes. Add a quarter cup of water, mix everything nicely. Cover and cook till the chicken is done. Open the pan and dry up any extra gravy.
Read more

Cauliflower Matki

-
Image
Cauliflower Matki  2 handfuls of dry matki (moth beans or the brown moong beans) soaked and sprouted 1 cup of cauliflower florets 10 shallots or sambar onions 1 medium sized onion finely chopped 1 tomato finely chopped 2 tsp ginger garlic paste 1/2 tsp turmeric powder 1 tablespoon or more chilli powder 1 tsp cumin powder 1/2 tsp garam masala 1/2 tsp cumin seeds 1 tbsp oil Heat oil add cumin, then add finely chopped onion and ginger garlic paste. Fry a while, when the raw smell goes add turmeric, chilli and cumin powder. Bhuno with a little water till the oil comes up. Then add the sprouted matki. Cover and cook 5 minutes. Now add the cauliflower florets, shallots and salt. Cook covered for 3 to 4 minutes. Add the chopped tomatoes and cook another two minutes till the tomato is done. Sprinkle garam masala, stir and cover for atleast 5 mins for the flavours to mingle. Serve hot. Goes well with chapatis or rice and dal
Read more