Dr Priti Nanda SibalFounder - Functional medicine clinic

Mango Chutney | By Dr. Priti Nanda Sibal

Name: Mango Chutney | By Dr. Priti Nanda Sibal
Uploaded: 2022-07-06T11:08:02+00:00
Duration: 5 min 37 s
Channel: Dr Priti Nanda Sibal
Description: In this cooking demonstration, Dr. Priti Nanda Sibal prepares a mango chutney using a small mango that is first steamed in water until soft, then peeled…

6 Jul 2022 · 6 min

Watch on YouTube

5:37

In this cooking demonstration, Dr. Priti Nanda Sibal prepares a mango chutney using a small mango that is first steamed in water until soft, then peeled to obtain the pulp. She sautés finely chopped onion in coconut oil with black rice seeds until light brown, avoiding burning. A spice blend is added, consisting of dried mint (sukha pudina), cloves, red chilies from Kerala, cumin seeds, ajwain, black pepper, salt, jaggery, red chili powder, and coriander powder; optional nigella (black cumin) seeds are mentioned for added health benefits. After mixing the spices, the mango pulp is incorporated, mashed, and the chutney is transferred to a serving bowl. The presenter emphasizes the bright, tangy flavor and encourages viewers to make it immediately for themselves and loved ones.

Chapters

Welcome to our channel Food Medicine and Lives. And summers are here and mangoes are here, and therefore we are going to make mango chutney today. So what I'm going to do is I've taken one small mango. I'm going to add a little water in the pan, add this mango here, and just let it steam or boil. So I've covered it. So we're going to take out the peel. We have already boiled the mango, steamed the mango. And now, right, so yes. So now once you've taken out the pulp, I've added 1.5 teaspoons of coconut oil, right? I'm going to add few seeds of black rice, right? And And it will start splintering. I'm going to add this one onion which I've chopped in very small, small pieces. And the way we prepare our tadka, we are going to, you know, make this onion light brown. Remember, we don't want it to become dark brown or, you know, start smelling as if it's burnt, because the chutney then will not smell the way it Sure. Now the onion is soft and it's light brown, right? You can see it's light brown. And now I'm going to add some more spices. So here is sukha pudina, which I generally keep in my kitchen, right? 7 pieces of cloves. 7 pieces of red chilli which I got from Kerala, some cumin seeds and some ajwain, black pepper and salt, and also some jaggery. See, I've taken 5 pieces of this size of jaggery. I'm now going to mix everything. Once I've mixed, I'm going to add red Sene pepper as per my taste, right, and some coriander powder. Now this masala is ready with so much of spices. Chatpata! And now I'm going to add mango pulp to this. When she wanted somebody to video only, to come and— you should be able to have it and taste it. You are right, it is so yummy that actually you should go in the kitchen right now and make it for yourself and for your loved ones. Just beat it a little, mash it, and So now our mango chutney is ready, and I'm going to pour it in this, you know, take it out in this bowl and It's ready to be served. So if you have black cumin, you can also add that in this, which are called nigella seeds. They are very, very healthy, and— but I did not have them today in my kitchen, so I did not add them. Have fun, enjoy. Yummy!