Mango Cilantro Chutney is an extremely popular and traditional Indian style sweet-tangy chutney. It’s also known as Coriander chutney. It’s made using raw-mango along with fresh cilantro or parsley along with few spices. This can be stored in the fridge in an air-tight jar upto 2-3 days.
This Mango Cilantro Chutney marks the beginning of mango season in north India where many stores/foot vegetable vendors carry green raw mangoes. Although coriander chutney can be made without the mango as well, with mango, it just tastes more tangy & divine.
The Mango Cilantro Chutney can be used as “Dip” with savory snack items OR can be poured over many other entrees/appetizer to enhance the flavors.
Hand Blender with Jar
½ Cup Coriander or Parsley
1 Large Green Chili – If you like less spice, remove the seeds in chili
2 Cloves of Garlic – Peeled
½ Tbsp Dry Mango Powder(Amchur)
½ Tsp Sugar – Can use powdered or granulated
½ Tsp Red Chili Powder
½ Tsp Powdered Salt – As per your taste
4 Tbsp Water
- In a hand blender jar, add all the above-mentioned ingredients (pic2)and blend to a smooth paste. (It should be a thick consistency).
- Serve Fresh OR Store in an air-tight jar and refrigerate for 2-3 days.
Tried Our Recipe – AWESOME!!!
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