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      RECIPE TITLE "Fresh Green Mango Chutney Recipe"
    Source: Madhur Jaffrey's Quick & Easy Indian Cooking,
    courtesy of

    yieldsMakes about 2 1/2 cups (Serves 20) time--- difficultyeasy

    I had forgotten about this summer delight altogether. It was not until my sister Lalit in London made it that I remembered how much I had loved it as a child. Memories of breakfasts and lunches with fresh pooris, vegetables, and this chutney came flooding back. I realized that I had not eaten it for almost twenty years. I hope you love it as much as I do.


    1/2 teaspoon fenugreek seeds
    1 1/2 to 2 pounds green, unripe mangoes (see recipe introduction)
    1/4 cup mustard oil, or olive oil as a substitute
    1/4 teaspoon cumin seeds
    1/2 teaspoon fennel seeds
    1/2 teaspoon black or yellow mustard seeds
    1/4 teaspoon kalonji seeds
    2 1/2-inch piece fresh ginger, peeled and cut into slivers
    1/4 teaspoon ground turmeric
    1 to 1 1/4 teaspoons salt
    5 to 6 tablespoons sugar
    3 to 4 fresh, hot green chilies
    1/2 teaspoon cayenne pepper



    Soak the fenugreek seeds in 1/3 cup water overnight.

    Peel the mango and cut the flesh off the stone. Cut into strips that are 1/4-inch thick and wide and 2 to 3 inches long. If you are in a rush, chop the flesh coarsely.

    Set the oil in a heavy saucepan over medium-high heat. When the oil is hot, put in the cumin, fennel, mustard, and kalonji seeds. As soon as the mustard seeds begin to pop—this takes just a few seconds—put in the ginger. Stir and fry it for 2 minutes or until it just starts to change color. Now put in the soaked fenugreek seeds with their soaking liquid as well as another 1 cup water and the turmeric. Bring to a boil. Cover, lower the heat, and simmer for 15 minutes. Add the mango, salt, sugar, green chilies, and cayenne. Stir to mix and bring to a simmer. Simmer, uncovered, on medium-low heat for 25 to 30 minutes or until the chutney is thick and all the mango pieces are translucent and tender. Serve at room temperature.

    Serving Size = 2 tablespoons

    Recipe reprinted by permission of Chronicle. All rights reserved

      Nutrition Facts
    Makes about 2 1/2 cups (Serves 20)
    Facts per Serving
    Calories: 63 Fat: 3g Carbohydrates: 10g
    Cholesterol: 0mg Sodium: 118mg Protein: 0g
    Fiber: 1g % Cal. from Fat: 43% % Cal. from Carbs: 63%

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