Tandoor Chef makes it easy to be your own at-home Indian chef with our authentic Indian recipes. You love our restaurant quality Indian cuisine and it's why each month we select a special classic Indian recipe to compliment our healthy frozen meals. From the Tandoor Chef kitchen to yours ... Enjoy!
These hot summer days have us dreaming of light dishes that help to beat the heat. This traditional Indian recipe for Raita is a refreshing veggie salad that does just that!
Spicy Mango Chutney
Servings: 4 servings
Prep time: 10 minutes
- 3 large sweet mangos, slightly ripened
- 1 tsp lemon rind, minced finely
- 1 tsp lemon juice
- 10 green chillies
- 1/2-inch piece ginger, minced finely
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 6 tsp cooking oil
- Salt to taste
Pairs great with our Tandoori Naan!
Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the fennel seeds, cumin and coriander seeds and crush coarsely. Set aside. Heat the remaining oil and add the mustard. When the mustard seeds crackle, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, lemon rinds and lemon juice. Salt to taste. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature. Store in an airtight container in the fridge. If boiled and cooled correctly, since no water is used in making this dish, it should keep for more than a week.
When you think of paprika you probably picture the image above. Of course, paprika is actually made from ground dried bell peppers and chili peppers and their 'heat' or hotness will vary.
Though primarily used for flavor, paprika does contain antioxidants and several vitamins.