Ingredients with Measurements:
- 2 cups chopped raw mango
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 1/4 cup lemon juice
- 2 tbsp vegetable oil
- 2 tbsp mustard seeds
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 2 tbsp fennel seeds
- 2 tbsp red chili flakes
- 2 tbsp salt
- 1 tbsp turmeric powder
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, dry roast the mustard seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant. Let them cool down and grind them into a fine powder.
2. In a blender or food processor, combine the chopped mango, onion, tomato, bell peppers, cilantro, mint leaves, lemon juice, ginger paste, garlic paste, and water. Blend until smooth.
3. Heat the vegetable oil in a pan over medium heat. Add the ground spice powder, red chili flakes, turmeric powder, and salt. Stir for a minute.
4. Add the blended mango mixture to the pan and stir well. Cook for 15-20 minutes, stirring occasionally, until the chutney thickens and the raw smell disappears.
5. Let the chutney cool down to room temperature before transferring it to a jar. Store in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 3 cups of chutney
Nutritional information:
Serving size: 1 tbsp
Calories: 15
Total fat: 0.6g
Saturated fat: 0.1g
Cholesterol: 0mg
Sodium: 109mg
Total carbohydrates: 2.4g
Dietary fiber: 0.5g
Total sugars: 1.4g
Protein: 0.4g
Substitutions for ingredients:
- Raw mango can be substituted with ripe mango or canned mango pulp.
- Red chili flakes can be substituted with fresh red chilies or cayenne pepper powder.
- Lemon juice can be substituted with lime juice or vinegar.
- Bell peppers can be substituted with any other sweet peppers.
Variations:
- Add roasted peanuts or cashews for a crunchy texture.
- Add raisins or dates for a sweet flavor.
- Add roasted sesame seeds for a nutty flavor.
- Add roasted coconut for a tropical flavor.
Tips and tricks:
- Adjust the amount of red chili flakes according to your spice preference.
- Use a non-reactive pan to avoid any metallic taste in the chutney.
- Store the chutney in an airtight jar in the refrigerator for up to 2 weeks.
Storage instructions:
Store the chutney in an airtight jar in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the chutney in a microwave or on the stovetop over low heat.
Presentation ideas:
Serve the chutney in a small bowl or jar with a spoon.
Garnishes:
Garnish with fresh cilantro leaves or roasted sesame seeds.
Pairings:
Serve with Indian snacks like samosas, pakoras, or chaat.
Suggested side dishes:
Serve with steamed rice or naan bread.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store the chutney in the refrigerator to prevent bacterial growth.
Food history:
Pachranga chutney is a popular condiment in North India, especially in the state of Punjab. It is made with a combination of raw mangoes and a variety of colorful bell peppers, giving it a unique flavor and texture.
Flavor profiles:
Pachranga chutney is sweet, sour, spicy, and tangy, with a hint of bitterness from the mustard seeds.
Serving suggestions:
Serve the chutney as a dip or spread for sandwiches, burgers, or wraps.
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Region: Indian