Mango Sev Puri

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS8

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.

Mango Sev Puri

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Ingredients

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

Green Chili Chutney (Yields 1/4 cup)

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

Mango and Tamarind Chutney (Yields 2 cups)

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

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS8

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.

Instructions

Sev Puri

  1. 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

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

Mango and Tamarind Chutney

  1. 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.

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