Friday, 17 April 2009

Spicy Mango Chutney

Mango: 1 medium
Green chili: 6-7
Sugar: 1/2 cup
Fennel seed: 3 tbs
Fenugreek seed: 2 tbs
Cumin seed: 1 tbs
Mustard seed: 1 tbs
Hing / asafoetida: pinch
Oil: 3 tbs
Turmeric powder: 1tbs
Salt to taste

Peel mango skin and dice it into 2 cm cubes. Wash and cut chillies into small pieces about 1 cm.

Roughly crush fennel and fenugreek seeds separately to make coarse paste.

Heat pan. Add 3 tbs oil. Add mustard seeds, cumin seeds once the oil is hot. Add hing when seeds start to splutter. Add fennel and fenugreek powder. Mix well. After 1 minute add mango and chili. Turn the flame to medium.

Keep stirring it. Add salt and turmeric powder once mangoes starts to become soft.

After 4-5 minutes add sugar and mix well. Keep stirring gently mixing all the ingredients.

Cook until mangoes and chilies are soft and become like smooth paste. This should take not more than 10 minutes.

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