|
Method |
|
1. |
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. |
