Mango Kashmiri Chutney (Achar) recipe
Mango Kashmiri Chutney recipe on Kashmiri style. Basically it’s makes from Green Mango.
We collect Green Mango in April to May when it is raw.
Chutney is most attractive dish in Indian Subcontinent. We makes it some different way.
Mango Kashmiri Chutney is a popular pickled or chutney in Indian subcontinent. Here’s mango will be sweet and sour. The recipe originated in Kashmir, but is widely made in the Bengali.
Mango Kashmiri Chutney is so much yummy because you will find all flavor or taste such as sweet, sour.
Courtesy: Rimi Rahman
Pic courtesy: Recipe Tips
Green Mango 10-12
Sugar as needed
Vinegar 2 Cup
Ginger chopped 1 tablespoon Dry chili (finely chopped) 1 teaspoon
First the mango peel off and cut into slices.
The mango slices should be squeezed into calcium carbonate water or
Then keep for falling water.
Take a pan and give mango slices,sugar and vinegar.
When the sugar completely melt then add ginger chopped.
After that when the mangoes color will be golden then add dry red chili without seeds.
When this process completely dry then it will be automatically golden.
Note: Mango Kashmiri Chutney is very much suitable with Khichuri , polao.
See Garlic Chutney recipe from Bengali cuisine