- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
6 servings
suggest servings
| 2 | tablespoons | canola oil | |
| 1 | teaspoon | mustard seeds | black or yellow |
| 2 | cups | mango | cubed ripe, or fresh pineapple |
| 1/2 | cup | golden raisins | |
| 6 | each | dried red chiles | stemmed, or to taste |
| 1/4 | cup | brown sugar, dark | firmly packed |
| 1 | cup | water | |
| 1/4 | teaspoon | salt | |
| 1/4 | cup | cilantro | freshly finely chopped |
Heat oil in a small saucepan over medium-high heat.
Add mustard seeds, cover, and cook until the seeds have stopped popping, 20 to 30 seconds.
Add mango (or pineapple), raisins and chiles to taste.
(It may spatter.)
Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the fruit is lightly browned, 5 to 8 minutes.
Add sugar and cook, stirring, until it dissolves, about 2 minutes.
Add water and salt.
Cook, uncovered, stirring occasionally, until the sauce is syrupy-thick, 10 to 15 minutes.
Stir in cilantro and serve warm.
Tastes really good, I tried with Soft Roti and Daal.
|
|
We made this recipe as well as corn flatbread, these two together are really tasty, this mango chuntey is very spicy, we used 6 dried red chiles, in the middle of the cooking, I took most of them out, otherwise it would be too spicy. Our family love these wonderful recipes.
|
-1
|
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 1.0g | 2% |
| Sugars 7.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
+1
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
A trend in America that is picking up speed is an increased interest on meals that can be made in a short amount of time. For us cooking buffs, that's......
The recipe is great except that the ingredients left out ginger and put in too much cinnamon. It should have called for 2 Tablespoons ground ginger and 2 teaspoons ground cinnamon. When I made those changes, it made wonderful gingerbread of the perfect consistency for making large walls for a gingerbread house.
Add your comment