RECIPES > CHUTNEYS > Spicy Mango Chutney

    500g raw mango
Spicy Mango Chutney
    500g jaggery or palm sugar, grated
    1/2 tsp fenugreek seeds
    6 whole red chillies
    6 cloves
    3 1" pieces of cinnamon
    5 tbls vegetable oil
    1 tsp black mustard seeds
    1/4 tsp asafoetida
2 tsp salt
100ml water
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Wash, peel and cut the mango into 1-inch pieces.  Place the mango in a bowl
  and sprinkle with the salt.  Cover and set aside for 24 hours.
2. Wash the mango pieces under running cold water, then remove from the bowl
  with a slotted spoon.  Place the pieces on kitchen paper and pat dry.
3. Coarsely powder the cloves and cinnamon in a mortar and pestle.
4. In a pan over medium heat, heat the oil and gently temper the mustard seeds,
  asafoetida, fenugreek seeds and red chillies for 30 seconds.
5. Next add mango pieces, jaggery and water.  Bring to a simmer and cook until
  all the water has evaporated and the jaggery coats the mango pieces.
6. Remove from the heat, add the cloves and cinnamon powder, stir and leave
  to cool.
7. When the chutney is warm to the touch, store in an airtight container.