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This recipe is easy to follow and never disappoints. Chutneys are a wide range of garnishes, relishes and dipping sauces.
They are great as an accompaniment for meals or snacks. This particular chutney is spicy and tangy from the green chilli and mango.
Not only does it add taste and nutrition to a meal, it is also a great appetiser. Serve it with any of your favourite meals like biriyani, pilau, githeri or any savory meal.
What you’ll need:
1 onion diced
5 hot green chilli, chopped
2 ripe tomatoes, diced
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50g tomato paste
1 teaspoon garlic, ginger mince
1 tablespoon cayenne pepper
4 tablespoons lemon juice
3 tablespoons oil
1 teaspoon sugar
Salt to taste
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4 green/unripe mangoes, sliced
2 carrots, cut into strips
1/2 cup thick tamarind sauce/ extract
What to do:
Pour the oil into a sauce pan over medium heat.
Saute the garlic and onions until golden brown.
Add the tomato, mango, carrots and hot green chilli.
Stir until slightly mashed.
Add the tomato paste and cayenne pepper. Mix well.
Add the tamarind extract and lemon juice then finish off with 1 teaspoon of sugar and salt to taste.
Let it cook until thick and you can see the oils bubbling up on the sides of the pan.
Preserve in a tight container store in the refrigerator for up to one month.