Mango Sev Puri

Name: Mango Sev Puri
Yield: 8
Cuisine: Indian
Ingredients: ½ cup Mango; 2 tbsp Cilantro; 1-2 tsp Chaat Masala Powder; Lime Juice; 16 ea Puris; Green Chili Chutney, as needed (recipe follows); ¼ cup Red Onion; ½-1 tsp cumin seeds; Cayenne; Salt; Mango Tamarind Chutney, as needed (recipe follows); 1 cup Sev; ¾ cup fresh cilantro; 1 ea Serrano Pepper; 2 tbsp Lime Juice; White Granulated Sugar; ¼ cup Mint Leaves; 2 tsp Ginger; 3 tbsp Water; Salt; 4 oz Tamarind pulp, torn into small pieces; 1½ tsp Ground Cumin; ¼-½ tsp Cayenne Pepper; ½ cup White Granulated Sugar; 8 oz Mango; 1 tsp Black Pepper; ¼ tsp Salt; ½ cup Jaggery or coconut sugar

Prep Time

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Cook Time

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Servings

Note: Puris are crispy semolina crackers, Sev is crispy chickpea noodles.

Created by The Culinary Institute of America as an industry service to the National Mango Board.

Ingredients

½ cup Mango
2 tbsp Cilantro
1-2 tsp Chaat Masala Powder
Lime Juice
16 ea Puris
Green Chili Chutney, as needed (recipe follows)
¼ cup Red Onion
½-1 tsp cumin seeds
Cayenne
Salt
Mango Tamarind Chutney, as needed (recipe follows)
1 cup Sev

GREEN CHILI CHUTNEY (YIELDS 1/4 CUP)

¾ cup fresh cilantro
1 ea Serrano Pepper
2 tbsp Lime Juice
White Granulated Sugar
¼ cup Mint Leaves
2 tsp Ginger
3 tbsp Water
Salt

MANGO AND TAMARIND CHUTNEY (YIELDS 2 CUPS)

4 oz Tamarind pulp, torn into small pieces
1½ tsp Ground Cumin
¼-½ tsp Cayenne Pepper
½ cup White Granulated Sugar
8 oz Mango
1 tsp Black Pepper
¼ tsp Salt
½ cup Jaggery or coconut sugar

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Instructions

SEV PURI

Combine the diced mangos, red onions, 1 tablespoon of cilantro, cumin, chaat masala, cayenne, and lime juice in a bowl.Season with salt.Place the puris on a plate. Place a sliced green mango on top. Add a little of theMango Tamarind Chutney and Green Chili Chutneys.Top with a tablespoon of the diced mango mixture.
Sprinkle with sev, a pinch of cayenne, and more cilantro if desired.

GREEN CHILI CHUTNEY

Combine all ingredients in a blender. Blend until smooth. Adjust seasoning with salt and sugar.

MANGO AND TAMARIND CHUTNEY

Pour 1 ½ cups of boiling water over the tamarind pulp and allow to soak 1 hour to overnight.Knead the tamarind with your fingers, breaking up any lumps of soaked tamarind. This should form a thick puree. Strain the tamarind puree through a mesh sieve, forcing the pulp through the strainer. Only the seeds should be left in the strainer. Discard the seeds and reserve the liquid.Place the mangos, strained tamarind puree, and the remaining ingredients in a saucepan. Cook over medium heat until the jaggery melts, stirring frequently. Reduce heat to low and simmer for about 20 – 30 minutes or until the mixture thickens and becomes shiny, glossy and reduces to 2 cups. Check seasoning and adjust for sweetness.