1 hr 15 mins
Tulsi Regmi's Note:
This Nepali chutney is universally used as condiment with sekuwas (grilled skewers), sukutis (smoked roasted meats), roast duck, etc.
My Private Note
Units: US | Metric
- 1In a sauce pan, heat oil; splitter cumin seeds until dark brown.
- 2Add chilies, garlic, ginger, timur, asafetida, and salt.
- 3Fry for a minute or so.
- 4Add mango chunks, tamarind paste and brown sugar.
- 5Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
- 6Remove from heat and let rest to cool.
- 7Puree the mango mixture into a smooth paste-like mixture.
- 8Put in a sterilized, air tight jar and refrigerate.
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Nutritional Facts for Mango Chutney (Nepali Spiced Chutney with Ripe Mango)
Serving Size: 1 (198 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 291.9
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 25.8 mg
- Total Carbohydrate 68.1 g
- Dietary Fiber 3.0 g
- Sugars 62.0 g
- Protein 1.8 g
The following items or measurements are not included: