Mango leather and fruit chutney!
You may have heard and made many recipes and versions of the Indian 'Sweet Chutney'. Some prefer to make it with dates and tamarind, some like to make with jaggery and tamarind, and some even make it with raw mangoes, but today I am sharing a specialty of my community - Aam Papad ki Meethi Chutney (Saunth)/Mango Leather Chutney.
Mango Leather/Aam Papad/Aamsotto/Amavat is used to make this chutney. You can use this chutney with any snack but in my community this is used most often with Dahiwadas (recipe coming soon).
Aam papad is soaked, mashed and then boiled with some spices and sugar. Banana slices and grapes are then added to the chilled chutney and then drizzled over dahi vada.
The colour of the chutney depends on the colour of the aam papad. In my home town, Mathura, Aam Papads are thick and dark brown - so the colour of the chutney is dark brown too. If you get golden coloured aam papads you will get a nice golden coloured aam chutney. Try this once - you will surely like this!
INGREDIENTS-
1-If you are making this chutney in a small quantity then you may skip the boiling procedure - just add everything after grinding. Mix well,add fruits and serve.
2-Remove the banana slices from the leftover chutney before refrigerating, because it may get discoloured and starts giving off a very strong banana flavour.
3- Stays fresh for 2 weeks in a refrigerator.
You may have heard and made many recipes and versions of the Indian 'Sweet Chutney'. Some prefer to make it with dates and tamarind, some like to make with jaggery and tamarind, and some even make it with raw mangoes, but today I am sharing a specialty of my community - Aam Papad ki Meethi Chutney (Saunth)/Mango Leather Chutney.
Mango Leather/Aam Papad/Aamsotto/Amavat is used to make this chutney. You can use this chutney with any snack but in my community this is used most often with Dahiwadas (recipe coming soon).
Aam papad is soaked, mashed and then boiled with some spices and sugar. Banana slices and grapes are then added to the chilled chutney and then drizzled over dahi vada.
The colour of the chutney depends on the colour of the aam papad. In my home town, Mathura, Aam Papads are thick and dark brown - so the colour of the chutney is dark brown too. If you get golden coloured aam papads you will get a nice golden coloured aam chutney. Try this once - you will surely like this!
INGREDIENTS-
- Aam papad/Mango Leather-150 gms
- Tamarind pulp-1.5 tsp(optional)
- Green seedless grapes-1 cup
- Banana-1.5
- Sugar-1.5 cup *
- Water-2.5 cup
- Black salt-3/4 tsp
- Table salt-1/2 tsp
- Chili powder-2 tsp
- Roasted cumin powder-1.5 tsp
- Grated ginger-1 tsp
- Chop the aam papad in small pieces and soak them in a cup of water for approx.1.5 hours or till they become soft.
- Grind them in a mixer or with a hand blender and make a smooth puree.
- Take this puree in a pan and add 1.5 cup water, tamarind pulp and sugar and cook on medium heat.
- When the mix starts boiling lower the flame and cook for 3-4 minutes.
- Add salt,ginger,cumin powder and chili powder, and switch off the flame.
- Let it cool down completely, then chill in the refrigerator for an hour.
- Now add sliced bananas and grapes.
- Serve with Dahi Wada or any other sweet or savory snack.
1-If you are making this chutney in a small quantity then you may skip the boiling procedure - just add everything after grinding. Mix well,add fruits and serve.
2-Remove the banana slices from the leftover chutney before refrigerating, because it may get discoloured and starts giving off a very strong banana flavour.
3- Stays fresh for 2 weeks in a refrigerator.
4-You can adjust the quantity of sugar and tamarind according to your taste and the quality of aam papad
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