Spicy Mango Chutney is a side dish that is predominantly served in the South-Asian region.
The Egyptians have fallen in love with the appetizing dish ever since they were introduced to it in the past years.
However, there is a hindrance to it, being sold at a very high price in the supermarkets.
Still, there is a way to enjoy this dish by preparing it at home.
Food blogger Nagwa Enayat shared directions and tips on how to perfect the recipe.
Enayat noted that the Keitt mango is at peak time and noted that the tropical fruit is large-sized and suitable for the recipe of mango chutney / spicy mango pickle.
2 kg frozen mango Keitt, peeled, and cut into cubes
2 Tbsp of cumin
1 Tbsp of ground cumin
3 Tbsp of curry powder
3 Tbsp of safflower
1 Tbsp of nigella sativa
3 Tbsp of salt
1 Tbsp of sugar
3 Tbsp of harissa
1 peeled garlic head
1/2 cup of lemon juice
1/3 cup of apple cider vinegar
3/4 cup of oil
Mix half of the mango with the ingredients in the blender, then add it with the rest of the mango cubes and pour it into a glass jar.
Add oil to the top of the jar, close it well, and leave it for 25 days before using.
Contributed by Yara Sameh