AMBYACHYA SATANCHI CHUTNEY आंब्याच्या साटांची चटणी / MANGO
LEATHER CHUTNEY
INGREDIENTS
Ambyachi sata / mango leather chopped OR mango mawa (sun dried mango
pulp)
|
1 cup
|
Oil
|
1 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Methi seeds / fenugreek seeds
|
5 – 6 nos
|
Heeng / asafoetida
|
¼ tsp
|
Haldi / turmeric pdr
|
1/8 tsp
|
Red chilli pdr
|
½ tsp
|
Whole dry red chillies
|
2 – 3 nos
|
Jaggery
|
1 tbsp or more
|
Salt
|
T.T.
|
METHOD:
1. Finely chop the mango leather. Heat oil, add in the rai seeds.
2.
When they splutter add in the methi seeds,
Heeng, haldi, chilli pdr and the whole red chillies.
3.
Make sure at this moment your flame is very low
or it will burn.
4.
Now add in the chopped ambyachi sata / mango
leather. Stir it around.
5.
Add in half a cup of water, bring to boil and
simmer.
6.
When the water reduces a little, add in jaggery
if required and salt.
7.
If needed add in more water and simmer. Leave the mango pieces a little chunky.
8.
Reduce till it gets to a semi thick chutney
consistency. It will also have a glaze / shine to it. Remember that as the chutney
cools it will thicken even more so keep the consistency accordingly.
9.
Cool and serve as a dip.
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