Reference to Serving Appetizing Bengali style mango chutney cake

Hoping to dine Bengali style mango chutney cake a 5-star restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with clear procedures on cooking a Bengali style mango chutney cake like a famous chef made.

We hope you got insight from reading it, now let's go back to bengali style mango chutney cake recipe. To make bengali style mango chutney cake you only need 23 ingredients and 13 steps. Here is how you do that.

To cook an unforgettable Bengali style mango chutney cake, here are the materials required:

1. Take of For chutney.
2. Provide 1 of Raw mango medium diced.
3. Provide 1/2 teaspoon of Mustard seeds.
4. Provide 2 of Dried red chillies.
5. You need 1 teaspoon of Paanch phoron (mixture of five spices).
6. Take 1/2 teaspoon of Cumin seeds.
7. Take 1/2 teaspoon of Fennel seeds.
8. You need 1/4 teaspoon of Nigella seeds.
9. Take 1/4 teaspoon of Fenugreek seeds.
10. Get 1/2 teaspoon of Mustard seeds.
11. Use 2 tablespoon of Oil.
12. Take 1/4 cup of Sugar depends on the tartness of the mango more sugar.
13. Take 1 teaspoon of Salt.
14. Take of For the cake.
15. Take 1 cup of Wheat flour.
16. Take 1/4 cup of Mango chutney.
17. Get 1 of Egg.
18. Prepare 1/2 cup of Sugar chutney and crush will also have sugar.
19. Provide 1/4 cup of Raw mango crush.
20. Prepare 1/4 cup of Warm water approx for the batter consistency if required.
21. Get 1 teaspoon of Baking powder.
22. Provide 1/4 teaspoon of Baking soda.
23. Prepare 1/4 cup of Oil.

After readying the components, now you are ready to prepare your 5-star Bengali style mango chutney cake by following the procedures on this section:

1. Chutney preparation: In a kadai add mustard seeds and dried red chillies..
2. Then add the mango pieces, salt and turmeric powder..
3. Add little water and cook the mangoes..
4. Dry roast the paanch phoron and lightly grind in mortar and pestle, do not grind to fine powder because the fenugreek will make it bitter..
5. Once the mangoes are cooked add the sugar and simmer for 2-3 minutes..
6. Sprinkle the ground paanch phoron and mix it. Keep it covered..
7. When it comes to room temperature mash the mangoes with a spoon or with hand..
8. Cake preparation: Sieve the flours with baking soda and baking powder for 5-6 times..
9. Beat the egg till light and fluffy, then add sugar and beat till creamy..
10. Add raw mango crush, oil and the chutney, mix everything..
11. Fold in the flour little by little, add warm water to adjust the consistency of the batter..
12. Pour in a greased baking dish, bake in a preheated oven at 180 degrees for 30-40 minutes or until skewer comes out..
13. You can serve with some more chutney on the top for a more sweet and tangy flavor..

I love the sweet and tangy raw mango chutney which I look forward to every summer. So I thought why not incorporate the flavor of mango chutney in a cake. This would be perfect recipe to try out this summer. Nothing defines summer better than mangoes. Medium; Festive; Fusion ; Simmering; Baking; Dessert; Healthy; Ingredients Serving.

Recipe : Bengali style mango chutney cake

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