Eat To Live, Live To Eat, With Chef Khan

Chef Khan’s Mango Chutney recipe is delicious and can be eaten on it’s own and can be used in Indian cuisine. It’s sweet and spicy flavours will leave your taste buds tantalised and is perfect as a dip or even a spread! Try this easy 4-step recipe & thank us later!

Rizwan Khan- The Culinary Expert

Sankara Hotel │ Sarova Stanley │ Park inn by Radisson │ CUT by WOLFGANG PUCK (DOHA)

MANGO CHUTNEY RECIPE (6-8 Servings)

INGREDIENTS

2 medium ripe mangoes cut into small cubes
1 tablespoon garlic paste
½ tablespoon ginger paste
1 tablespoon cumin seeds
1 tablespoon de-seeded cardamoms
1 ½ tablespoons white vinegar
¼ cup sugar
2 teaspoons red chilli powder
½ teaspoon black pepper
2 teaspoons salt

METHOD

STEP 1
Put oil in the pan and heat then add cumin seeds and sauté & add ginger, garlic and
cook for a bit.

STEP 2
Add in the mangoes and cook for a minute. Don’t over stir.

STEP 3
Add in the remaining ingredients, and adjust seasoning if need be.

STEP 4
Garnish with mint leaves and serve chilled with papadum.