Sunday, 14 December 2014

AMBYACHYA SATANCHI CHUTNEY आंब्याच्या साटांची चटणी / MANGO LEATHER CHUTNEY


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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