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MANGOE CHUTNEY<\/strong> .. FRESH GREEN CHUTNEY RECIPE\u2026 <\/span><\/strong><\/p>\n KHATIJA EBRAHIM RADIO ISLAM<\/span> RED CHUTNEY RECIPE.<\/strong> MANGOE CHUTNEY .. BY MUMTAZ MOOSA SALEY \u00be cup granulated sugar \u00bd cup distilled white vinegar 3 cups mangoes (3 to 4 mangoes) , peeled and chopped into \u00bd inch pieces \u00bd cup Vidalia onion, finely chopped \u2153 cup red pepper, finely chopped \u00bd cup golden raisins 1 clove garlic, minced 2 Tablespoon fresh ginger, […]<\/p>\n","protected":false},"author":1,"featured_media":36322,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[100],"tags":[],"class_list":["post-24831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-achaars-and-chutneys"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2019\/04\/SAMOOSA-CHUTNEY.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-6sv","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-30 20:44:58","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/24831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=24831"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/24831\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/36322"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=24831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=24831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=24831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBY MUMTAZ MOOSA SALEY<\/span><\/span>
\n\u00be cup granulated sugar<\/span>
\n\u00bd cup distilled white vinegar<\/span>
\n3 cups mangoes (3 to 4 mangoes) , peeled and chopped into \u00bd inch pieces<\/span>
\n\u00bd cup Vidalia onion, finely chopped<\/span>
\n\u2153 cup red pepper, finely chopped<\/span>
\n\u00bd cup golden raisins<\/span>
\n1 clove garlic, minced<\/span>
\n2 Tablespoon fresh ginger, finely minced<\/span>
\n\u00bd teaspoon whole mustard seeds<\/span>
\n\u00bc teaspoon red chili flakes<\/span>
\n1 teaspoon kosher salt
\n<\/span>
\nCombine sugar and vinegar in a large 5-quart pot. Bring to a boil until sugar dissolves, stirring often.\u00a0<\/span>Add remaining ingredients. Simmer, uncovered until the mixture thickens, about 45 minutes to 1 hour. Remove from the heat and let cool. Store in glass jars.<\/span><\/p>\n
\n2 bunches dhania <\/span>
\n(Cut off the ends)<\/span>
\nWashed in cold water n drained <\/span>
\n2 tblsp fresh crushed garlic<\/span>
\nHalf cup lemon juice<\/span>
\n7 to 8 whole green chillies <\/span>
\n2tblsp fine jeeroo<\/span>
\n3 tsp salt<\/span>
\nQuarter cup vinegar <\/span>
\n2 tblsp olive oil<\/span>
\nAdd everything into a blender n wizz adding the dhania in slowly n blending til its smooth n creamy.\u00a0<\/span>(U cn add more green chillies if u want it more strong.\u00a0<\/span>Add in more lemon juice if you find it stiff)\u00a0<\/span>can be put in small pkts n frozen or in ice cube trays n frozen.\u00a0<\/span>Can defrost n use in foods or as a chutney with meals.<\/span><\/p>\n
\nKHATIJA EBRAHIM RADIO ISLAM<\/span><\/span>
\n1 bottle tom sauce<\/span>
\n1\/4 cup white vinegar <\/span>
\n8 to 10 red whole chillies<\/span>
\n2tab methie masala<\/span>
\nSalt to taste <\/span>
\nMethod <\/span>
\nLiquidise everything together and make a limrie rye and thill vagaar<\/span>
\nOptional<\/span>
\nU can add apricot jam if u like it sweet sour<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"