Himachali Dry Mango Chutney Recipe
Dry Mango Chutney is a traditional Himachali recipe which is easy to make and need very few day to day ingredients.
Dry Mango Chutney is a traditional Himachali recipe which is easy to make and need very few day to day ingredients. In Himachal, it is usually served with Dal and Steamed Rice but you can always serve as a side dish with your meal. It is sweet and tangy in taste and remains fresh for 3 days in refrigerator.
If you like this recipe, you can also try other Himachal recipes such as
- 1 cup Amchur (Dry Mango Powder) , pieces
- 1 cup Mint Leaves (Pudina) , washed and chopped
- 1/2 cup Coriander leaves (Dhania) , washed and chopped
- 2 Green Chillies , chopped
- 1/2 tablespoon Sugar
- Salt , to taste
- Hot water , as required (preferably 2 cups)
Directions for Himachali Dry Mango Chutney Recipe
To begin making the Himachali Dry Mango Chutney recipe, dip dry raw mango pieces in hot water for 10 to 15 minutes so that they become soft and tender.
Strain the mango pieces and keep the water aside.
Add raw mango pieces, mint leaves, coriander leaves, green chillies, sugar, salt and some water which we kept aside in a blender. Blend them to a fine paste.
Add some water if required. Adjust the salt and sugar according to your taste and dry mango chutney is ready to serve.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.