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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mango chenna dumpling in mango chilli sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mango Chenna dumpling in mango chilli sauce is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mango Chenna dumpling in mango chilli sauce is something which I’ve loved my entire life. They are fine and they look wonderful.

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To begin with this particular 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. Prepare 2 cups sugar
  5. Get 5-6 Green Chillies
  6. Prepare 5-6 green cardamoms
  7. Make ready as needed Few drops rose essence
  8. Get 1 pomegranate for garnish

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. Splash in a stir fry or serve with samosas.

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.

Bursting with sweetly juicy mangos, cut with fresh lime and hot habanero for a dazzling sauce that simmers with gentle heat. Gives grilled fish a tropical twist, perfect with a prawn sitr fry or makes a morish table sauce. It is quite delicious and you'll need to make a couple extra batches, methinks. Hot sauce talks to me more than fresh produce. All those voices collected into a single bottle, singing together.

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