Difference between revisions of "Am ki Chatni"
RealRecipes (talk | contribs) m (Text replace - "{{PAGENAME}} Recipes" to "") |
|||
| (7 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | [[Cuisine of India|Indian cuisine]] | |
'''''Am ki Chatni''''' — '''Fresh mango and coconut chutney''' | '''''Am ki Chatni''''' — '''Fresh mango and coconut chutney''' | ||
| Line 5: | Line 5: | ||
===Ingredients=== | ===Ingredients=== | ||
* 2 almost-ripe mangoes | * 2 almost-ripe mangoes | ||
| − | * 1 [[ | + | * 1 [[Tablespoon|Tbs.]] fresh or canned [[Coconut|coconut]], finely chopped |
| − | * 1 [[ | + | * 1 [[Teaspoon|tsp.]] [[Cilantro|cilantro]] or [[Mint|mint]], chopped |
* 1 Tbs. fresh ginger, scraped and finely chopped | * 1 Tbs. fresh ginger, scraped and finely chopped | ||
* 1 tsp. salt | * 1 tsp. salt | ||
| − | * ½ tsp. [[ | + | * ½ tsp. [[Cayenne pepper|cayenne pepper]] |
| − | * 2 or 3 Tbs. fresh [[ | + | * 2 or 3 Tbs. fresh [[Orange|orange juice]], or a mixture of orange and [[Lime |lime juice]] |
===Preparation=== | ===Preparation=== | ||
| Line 22: | Line 22: | ||
# Leave to marinate in the refrigerator for 1 or 2 hours before serving. | # Leave to marinate in the refrigerator for 1 or 2 hours before serving. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Pakistani | + | |
| − | [[Category:Chutney | + | [[Category:Pakistani cuisine]] |
| + | |||
| + | [[Category:Chutney Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:31, 9 May 2012
| Indian cuisine
Am ki Chatni — Fresh mango and coconut chutney
Ingredients
- 2 almost-ripe mangoes
- 1 Tbs. fresh or canned coconut, finely chopped
- 1 tsp. cilantro or mint, chopped
- 1 Tbs. fresh ginger, scraped and finely chopped
- 1 tsp. salt
- ½ tsp. cayenne pepper
- 2 or 3 Tbs. fresh orange juice, or a mixture of orange and lime juice
Preparation
- Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then hold the mango upright on its stem end, on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Then turn it the other way and cut off the flesh from the other side of the stone.
- Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with ½-inch squares.
- Grasp the mango half with both your hands, skin down and your two thumbs on the flesh and your four fingers of each hand underneath on the skin. Now turn the skin inside out by pushing the skin inwards with your four fingers of each hand while pushing the two sides downward with your two thumbs.
- You will now have the skin of the mango with cubes of flesh attached which can be easily cut off with a sharp knife.
- Place the mango in a small bowl.
- Add the coconut, cilantro, ginger, cayenne, orange/lime juice and salt and mix gently with a tablespoon.
- Leave to marinate in the refrigerator for 1 or 2 hours before serving.
