Mango Chenna dumpling in mango chilli sauce
Mango Chenna dumpling in mango chilli sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mango chenna dumpling in mango chilli sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This is a fantastic recipe for a Sweet Chili Mango dipping sauce. It is kind of similar to a fresh sweet and sour, with a little. Mango Chilli Sauce - The World's Best. Meatballs in Spicy , Sweet and Sour Mango Sauce.

Mango Chenna dumpling in mango chilli sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Mango Chenna dumpling in mango chilli sauce is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook mango chenna dumpling in mango chilli sauce using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mango Chenna dumpling in mango chilli sauce:
  1. Prepare 2 mango puree
  2. Take 1 ltr milk
  3. Take 1 lemon
  4. Get 2 cups sugar
  5. Get 5-6 Green Chillies
  6. Take 5-6 green cardamoms
  7. Get as needed Few drops rose essence
  8. Get 1 pomegranate for garnish

Water, mango puree, Sugar Syrup, Chilli Mash ( Chillies, Water, salt, Acetic acid), Yellow pepper puree, Acetic Acid, Passion fruit juice concentrate It won't sear a hole in your tongue,but I like this,it adds a little something extra to a blandish salad if used as a dressing. The other sauces in the Encona. Sweetness of the mangoes mellows the sauce a bit. There is gentle sweetness, still with a great kick of heat!

Instructions to make Mango Chenna dumpling in mango chilli sauce:
  1. Heat kadai. - Add milk & mango puree let it boli - Add lemon juice.
  2. Let the milk curdle - Drain the curdled milk - Rinse the Chenna very well in running water - Hang the Chenna for at least 4 hrs.
  3. Mash the Chenna very well (no grains).
  4. Heat kadai add 2 cup sugar 4 cups water - Let it boil.
  5. Make small balls from the Chenna - Add the Chenna balls in water - Boil for 10 mins.
  6. Let cool, squeeze them gently out of the syrup.
  7. Heat kadai.add mango puree.
  8. Add sugar add 1 green chilli - & stir it.
  9. Add green cardamom powder - Switch off the gas.
  10. Add rose essence garnish with pomegranate - Serve chilled.

Sweetness of the mangoes mellows the sauce a bit. There is gentle sweetness, still with a great kick of heat! Loved it cant stop eating it luckily I have an ever producing chilli bush i did not use sugar and won't next time this is beautiful MANGO chilli sauce i will make a jam soon. I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces.

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