EAST INDIAN MANGO RECIPE
EAST INDIAN MANGO PICKLE RECIPE | THE WINGED FORK
This traditional East Indian Mango pickle is sweet, tangy and mouth-watering. Easy to make at home, it can be stored for months.
Provided by Sarah
Categories Pickle
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Number Of Ingredients 7
Steps:
- Dice the green mangoes into half-inch or cm-long pieces.
- Cut the garlic and ginger fine (like slivers).
- In a vessel, add sugar and vinegar, and bring to a boil. (about 5 - 7 mins )
- Add the turmeric, chili powder, garlic and ginger and allow to simmer for 3 mintues.
- Lastly add the diced mango and cook for another 15 mins till done.
EAST INDIAN MANGO CHUTNEY/ AAM KA MURABBA/ CHUNDA | THE ...
The East Indian Mango Chutney is a traditional chutney recipe from the Western coast of India that tastes like the Gujarati Chunda or murabba. Usually made in April or May, it lasts through the monsoon and into a bit of winter.
Provided by Abby
Total Time 125 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 80
Number Of Ingredients 9
Steps:
- Clean the garlic and ginger, cut into slivers and set aside.
- Shred all of the raw mango (or purchase pre-shredded mango) and add it to a large vessel.
- Allow the mango to simmer and lose some water.
- Add ginger, garlic, jaggery, sugar and salt to the shredded mango.
- Cook on a low heat before adding in raisins and stirring.
- Add in slivers of chopped almonds and stir ocassionally.
- Leave the mango chutney on the stove to simmer and thicken.
- Add in the vinegar 5 minutes before turning off the heat.
- Bottle and store. (Will last for months in cooler conditions or in a refrigerator.)
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