Hot Mango Chutney Recipe

Ingredients

3 large sweet mangoes, slightly ripened

1 tsp lemon rind, chopped finely

1 tsp lemon juice

10 green chillies

1/2" piece ginger, chopped finely

1 tsp cumin seeds

1/2 tsp saunf (fennel) seeds

1 tsp coriander seeds

1/4 tsp methi (fenugreek) seeds

1 tsp mustard seeds

A pinch of hing (asoefetida)

Salt to taste

6 tsp cooking oil

Method

1. Peel the mango and cut into small chunks.

2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

3. Drain, mash well and set aside.

4. Roast methi, saunf, cumin and coriander seeds and crush coarsely.

5. Heat the remaining oil and add hing and mustard seeds.

6. When mustard crackles, add ginger and green chillies and fry for about 1-2 minutes.

7. Add mango, powdered masala, salt to taste, lime rinds and lime juice.

8. Bring to a boil on a low flame.

9. Remove from heat and let it cool to room temperature.

10. Store in an airtight container.

11. If boiled and cooled well, since no water is used in making this dish, it will keep well for more than a week.

12. Store it in airtight containers in the fridge.