Himachali Dry Raw Mango Chutney Recipe
A vegetarian Himachal recipe with aam papad (sun dried mango) - pieces, mint leaves (pudina) - washed and chopped, coriander (dhania) leaves - washed and chopped. Ready in 20 min, serves 3.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Himachali Dry Mango Chutney recipe, soak dry raw mango pieces in hot water for 10 to 15 minutes so that they become soft and tender
aam papad (sun dried mango) - pieces(1 cup)hot water - as required (preferably cups)(2) - 2
Strain the mango pieces and keep the water aside
aam papad (sun dried mango) - pieces(1 cup)hot water - as required (preferably cups)(2) - 3
In a mixer- jar, combine the raw mango pieces, mint leaves, coriander leaves, green chillies, sugar, salt and some water which we kept aside and blend them to a fine paste
aam papad (sun dried mango) - pieces(1 cup)mint leaves (pudina) - washed and chopped(1 cup)coriander (dhania) leaves - washed and chopped(1/2 cup)green chillies - chopped(2)sugar(1/2 tablespoon)salt - to tastehot water - as required (preferably cups)(2) - 4
Add some water if required
hot water - as required (preferably cups)(2) - 5
Adjust the salt and sugar according to your taste and dry mango chutney is ready to serve
sugar(1/2 tablespoon)salt - to taste - 6
Serve Himachali Dry Mango Chutney recipe with Himachali Chana Madra and Steamed rice for a weekday meal
Nutrition Facts
Per serving
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Himachali Dry Raw Mango Chutney Recipe
A vegetarian Himachal recipe with aam papad (sun dried mango) - pieces, mint leaves (pudina) - washed and chopped, coriander (dhania) leaves - washed and chopped. Ready in 20 min, serves 3.
Curated byKavya Sharma🇮🇳
Directions
6 steps- 1
To begin making the Himachali Dry Mango Chutney recipe, soak dry raw mango pieces in hot water for 10 to 15 minutes so that they become soft and tender
aam papad (sun dried mango) - pieces(1 cup)hot water - as required (preferably cups)(2) - 2
Strain the mango pieces and keep the water aside
aam papad (sun dried mango) - pieces(1 cup)hot water - as required (preferably cups)(2) - 3
In a mixer- jar, combine the raw mango pieces, mint leaves, coriander leaves, green chillies, sugar, salt and some water which we kept aside and blend them to a fine paste
aam papad (sun dried mango) - pieces(1 cup)mint leaves (pudina) - washed and chopped(1 cup)coriander (dhania) leaves - washed and chopped(1/2 cup)green chillies - chopped(2)sugar(1/2 tablespoon)salt - to tastehot water - as required (preferably cups)(2) - 4
Add some water if required
hot water - as required (preferably cups)(2) - 5
Adjust the salt and sugar according to your taste and dry mango chutney is ready to serve
sugar(1/2 tablespoon)salt - to taste - 6
Serve Himachali Dry Mango Chutney recipe with Himachali Chana Madra and Steamed rice for a weekday meal
About this recipe
A vegetarian Himachal recipe with aam papad (sun dried mango) - pieces, mint leaves (pudina) - washed and chopped, coriander (dhania) leaves - washed and chopped. Ready in 20 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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