Description
Mango chutney sweetened and spiced—my favorite way of using the first yellow mangoes of summer.
Ingredients
- 2 whole Half-ripe Mangoes
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- ¼ teaspoons Table Salt
- 1 teaspoon Sugar
- ½ teaspoons Black Salt
- ½ teaspoons Roasted Cumin Powder
- ½ teaspoons Red Chili Flakes
- 1 Tablespoon Jaggery
Preparation
Chop mangoes into 1cm cubes.
Heat oil in a skillet. Add mustard seeds and let them sputter.
Add mango cubes with table salt and cook covered for 5 minutes on low flame, stirring occasionally. If the mango feels dry or begins to stick to the bottom of the pan, sprinkle a little water.
Add sugar, black salt, roasted cumin powder, red chili flakes and jaggery. Mix well and add 1 tablespoon of water to adjust thickness of the chutney. Continue to cook for another 3-4 minutes, stirring regularly, till all the flavors have blended in the chutney.
Allow to cool to room temperature. Keep refrigerated.
Sweet mango chutney is a great on the side with stuffed parathas.
