EPISODE 19: SWEET MANGO CHUTNEY

This is the season for mangoes, and while you may be very possessive about the kind of mango
you like, raw mangoes are a favourite with everyone. This week, Chef Vikas Khanna will show
you how to make a simple raw mango chutney that you can store and eat, even when the mango
season is over. Go ahead and make a large batch.

INGREDIENTS

1 four-inch piece ginger, grated

3 green mangoes, grated with peel

2 dried red chillies

cup jaggery

2 teaspoons fennel seeds

Salt to taste


METHOD

1. In a hot pan, combine green mangoes and ginger and saut for a minute.

2. Break red chillies and add to the pan with jaggery, fennel seeds and salt. Mix well.

3. Cook till jaggery dissolves and mangoes soften.

4. Serve with rotis or pappadams.


Note: This chutney can be stored refrigerated for upto 2 weeks.