Mango chutney from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 01, 2012

    Mango Chutney with Fennel and Fenugreek (Aam Ki Lonji), page 696. This recipe calls for green mangos, not the green-soon-to-be-ripe mangos found at the grocers, but hard, green, premature, sour mangos that are not sold around here. I used ordinary mangos, unripe, green and firm, just because I wanted a mango chutney and the ingredients in this one looked good. This recipe starts with the basic mango chutney on page 695, which contains mangos, salt, garlic, ginger, cider vinegar, sugar, golden raisins, turmeric, and cayenne. This version adds fennel seeds, brown mustard seeds, cumin seeds, nigella, and fenugreek, all briefly cooked in peanut oil before inclusion in the basic recipe. Considering I knowingly used the wrong kind of mango, this came out very well. I'm sure it is different than the authentic version, but it did its job well as an additional accompaniment to the sandwiches.

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