Spicy mango-carrot chutney

Recipe by Pankaj Sharma

A sweet‑salty Indian chutney made with mango and carrot, spiced with fenugreek, cumin, nigella and chilies. Perfect to accompany rice dishes, grilled foods or as a fresh condiment. Keeps for one week in the refrigerator.

MediumIndianServes 4

Printable version with shopping checklist

Source Video
25m
Prep
26m
Cook
10m
Cleanup
1h 1m
Total

Cost Breakdown

Total cost:$3.57
Per serving:$0.89

Critical Success Points

  • Toast the aromatic seeds properly to release their flavors.
  • Cover cooking of the carrot and lime to achieve a tender texture.
  • Thicken the chutney until the water evaporates, otherwise the condiment will be too liquid.

Safety Warnings

  • Be careful of hot oil splatters when adding the nigella seeds.
  • Use gloves or a cloth to handle chilies if you are sensitive.

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