Mango Chutney



  1. Wash peel and chop the flesh discard the stone.
  2. Combine onions and ginger paste in a muslin cloth and squeeze the juice as much as possible.
  3. Mix the juice with garlic paste in a bowl set aside.
  4. In a bowl soak raisins and melon seeds for 30 minutes. Drain and dry the seeds and raisins after 30 mins set aside.
  5. In a pan put mangoes and sugar cook on medium heat for 10-15 minutes stirring occasionally. Add the onion ginger and garlic paste and spices and simmer on low heat till the mixture attains jam like consistency.
  6. Mix in vinegar , salt cook for 3 mins and remove from heat stir in raisins and melon seeds
  7. Transfer to air tight containers set aside to mature.
  8. Serve after 2-3 days

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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