How to Make Mango Flower Chutney | Yummy Food Recipes By, 2015-10-17 How to Make Mango Flower Chutney | Yummy Food Recipes Try this Tangy Mango Flower Chutney and have it with any breakfast items. Try this during the months of April and May as you can find the flowers during these months. Prep Time: 10min Cook time: 15min Ingredients: 3 tablespoonsMango flowers,1Onion,2Red chili,1Green chili,2 tablespoonsGrated coconut,small pieceTamarind,½ teaspoon (optional)Jaggery,Saltto taste,3 teaspoonsOil,½ teaspoonMustard seeds,5 leavesCurry leaves, Instructions: Wash the flowers with water and dry them for sometime Place a pan and add oil to it Fry the red chilies and keep it aside Saute the mango flower for about 2 minutes in the same pan Add onion to the flowers and saute for 3 more minutes Cool it for some time and mix all the ingredients – mango flowers, onion, red chili, green chili, grated coconut, tamarind, jaggery and salt Grind them to a coarse paste. Add some water before you grind them. Remove them in a serving bowl Place a pan and add oil to it Once the oil is heat, add mustard seeds and curry leaves. Saute them for a while and pour the tampering on the chutney. The tasty Mango Flower Pickle is ready to eat. The Chutney with Mango Flower tastes good with any Dosa or you can have it with hot rice with 3 to 4 drops of ghee. -Neelima

Spicy Mango Flower Chutney

Spicy Mango Flower Chutney

Try this delicious and different Mango Flowers Chutney during the month of April and May as you can see the flowers during these months. If you want to prepare it in future, you can dry the flowers and store them for the rest of the months.

Ingredients

  • 3 tablespoonsMango flowers
  • 1Onion
  • 2Red chili
  • 1Green chili
  • 2 tablespoonsGrated coconut
  • small pieceTamarind
  • ½ teaspoon (optional)Jaggery
  • Saltto taste
  • 3 teaspoonsOil
  • ½ teaspoonMustard seeds
  • 5 leavesCurry leaves

Directions

  • Wash the flowers with water and dry them for sometime
  • Place a pan and add oil to it
  • Fry the red chilies and keep it aside
  • Saute the mango flower for about 2 minutes in the same pan
  • Add onion to the flowers and saute for 3 more minutes
  • Cool it for some time and mix all the ingredients – mango flowers, onion, red chili, green chili, grated coconut, tamarind, jaggery and salt
  • Grind them to a coarse paste. Add some water before you grind them.
  • Remove them in a serving bowl
  • Place a pan and add oil to it
  • Once the oil is heat, add mustard seeds and curry leaves. Saute them for a while and pour the tampering on the chutney. The tasty Mango Flower Pickle is ready to eat.

The Chutney with Mango Flower tastes good with any Dosa or you can have it with hot rice with 3 to 4 drops of ghee.

-Neelima

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