Recipies
Prepared with love, keeping up with the heritage
Direction
- Cut the raw mango in to cubes , wash and marinate them in salt, hakkuru, and chillie, let them in fridge over night.
- Temper ginger garlic paste ,curry leaves and the mustard seeds until they pop.
- Add the mango mixture with 3 cups of water and boil with viniger until the water dries out and you have a thick chutney left.
- This can be stored in a airtight bottle in the fridge for 3 months. This is a lovely side dish for yellow rice, idly, curd rice and simply with kadepaan.
Mango chutney
Ingredients
- Mango 500g
- Green chiillie 5
- Ginger 1iinch price
- Garlic 3 cloves
- Red chillie pieces 2tbs
- Hakkura
- Salt
- Mustard seeds 2 tsp
- Viniger 2tbs
About us
My Sister's Kitchen gives you authentic home cooked Jaffna Style dishes made right here in Colombo
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