Easiest Way to Fall Yummy Mango - Coriandor Spicy Chutney

Easiest Way to Fall Yummy Mango - Coriandor Spicy Chutney Delicious, fresh and tasty.

Mango - Coriandor Spicy Chutney. Coriander and raw mango chutney is a spicy-tangy green chutney. Use it as a dip for snacks like pakodas or samosas or a spread in wraps and sandwiches or serve it as a side to any meal. Mango Cilantro Chutney is an extremely popular and traditional Indian style sweet-tangy chutney.

Ginger, red pepper flakes, and chopped coriander accent the tropical mango flavor with their spicy notes.

Wonderful on crackers, toasts, and sandwiches.

Heat oil in a pot over medium heat.

You can have Mango - Coriandor Spicy Chutney using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Mango - Coriandor Spicy Chutney

1. You need 1 of small raw mango (diced).

2. Prepare 1 cup of coriandor leaves with soft stems (clean and wash).

3. You need 1 tsp of cumin seeds.

4. You need 4 of green chillies.

5. You need 1 inch of Ginger.

6. You need 1/2 tsp of salt.

7. You need 1/4 tsp of Black Salt.

8. Prepare Aa needed of Water.

Stir in garlic and ginger and cook.

Peel and dice the mangoes (this always takes the most time for me) Peel and dice half the onion and the garlic.

Add the diced onion, ginger, garlic, mangoes, maple syrup, red wine vinegar, (and if using the optional coriander, smoked paprika, cardamom, cinnamon, and chili powder) to a heavy bottom pan over low-medium heat.

This tangy green mango chutney is prepared by crushing and blending raw mangoes with coriander leaves and basic spices.

Mango - Coriandor Spicy Chutney instructions

1. Take a grinding jar add green chillies, diced mango, ginger piece..

2. Along with cumin seeds, salt, black salt..

3. Add coriandor leaves, water. Grind it in smooth Chutney. This Chutney is finger licking taste..

The chutney prepared with this recipe has perfectly balanced tangy and spicy taste as chillies, garlic and ginger gives it a spicy touch while coriander leaves and cumin seeds bring their own nuances.

Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar.

Finely grate in the ginger, add the garlic and bring to a boil.

India is a land of spicy food and there are endless types of spicy chutneys which are integral part of Indian chaats and snacks.

This coriander chutney recipe is for preparing irresistible mild spicy Indian style dip using green coriander leaves, mint leaves, green chilies, groundnuts, ginger and lemon juice.