Lemon Recipe

This vibrant mango chutney offers a perfect balance of sweet, spicy, and tangy flavors. Ripe mangoes are gently cooked to a soft mash, then blended with fresh ginger, green chilies, and a medley of toasted spices including cumin, fennel, and mustard seeds. The addition of lemon rind and juice provides a zesty lift that cuts through the sweetness, creating a complex and satisfying condiment. Ideal as a side dish for curries, a dip for snacks, or a unique topping for grilled meats, this recipe is easy to prepare with pantry staples. The result is a smooth, flavorful chutney that keeps well in the fridge, making it a versatile addition to any meal.

Cooking Method: Frying

Cuisine: Greek

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 1860.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant mango chutney offers a perfect balance of sweet, spicy, and tangy flavors. Ripe mangoes are gently cooked to a soft mash, then blended with fresh ginger, green chilies, and a medley of toasted spices including cumin, fennel, and mustard seeds. The addition of lemon rind and juice provides a zesty lift that cuts through the sweetness, creating a complex and satisfying condiment. Ideal as a side dish for curries, a dip for snacks, or a unique topping for grilled meats, this recipe is easy to prepare with pantry staples. The result is a smooth, flavorful chutney that keeps well in the fridge, making it a versatile addition to any meal.

Ingredients

2 Teaspoon cooking oil
Hot Mango Chutney
3 Large sweet mangoes, slightly ripened
1 Teaspoon lemon rind, minced finely
1 Teaspoon lemon juice
10 Green chillies
1/2 " piece ginger, minced finely
1 Teaspoon cumin seeds
1/2 Teaspoon saunf (fennel) seeds
1 Teaspoon coriander seeds
1/4 Teaspoon methi (fenugreek) seeds
1 Teaspoon mustard seeds

Directions

1
Peel the mangoes and cut them into small chunks.
2
Heat the cooking oil in a pan over medium heat.
3
Add the mango chunks to the pan and fry until they turn soft and mushy.
4
Drain any excess liquid, mash the mangoes well, and set aside to cool completely.
5
In a blender, combine the cooled mango mash with lemon rind, lemon juice, green chillies, ginger, cumin seeds, fennel seeds, coriander seeds, fenugreek seeds, and mustard seeds.
6
Blend the mixture without adding water until smooth, adjusting salt to taste.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1860.3kcal

% Daily Value *
Total Fat 15.4g24%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 50.5mg3%
Total Carbohydrate 457.5g153%
Dietary Fiber 53.2g213%
Sugars 420.9g
Protein 26.5g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This chutney keeps well for over a week when properly stored in an airtight container in the fridge.

Variation: Add a pinch of hing (asafoetida) for an extra layer of flavor if desired.

Tip: Ensure the mangoes are slightly ripened for the best balance of sweetness and texture.

Keywords: blending, chillies, chutney, cooking, coriander, cumin, dessert, fennel, fenugreek, finely, frying, ginger, greek, green, hot, juice, large, lemon, mango, mangoes

Read it online: https://www.chefs-mate.com/recipe/lemon-recipe-18/