- 5 Raw to semi ripe mangoes
- As per taste Jaggery (I used 4 pieces about 1.5 x.5 inches)
- 150 Ml Water
- 1.5 Tsp Red Chili Powder
- 2 Tsp Paanch Phoron Powder (A mixture of 5 spices in equal quantities – Cumin, Fenugreek, Mustard, Nigella, Fennel)
Wash & peel the Mangoes.
Cut them into medium irregular pieces.
Heat 150 ml water in a medium Pan/Wok.
Add the Jaggery.
Let the Jaggery melt & caramelize over low heat. *Do not let the Jaggery burn. Your Chutney will be bitter sweet if that happens.
Add the Mangoes followed by the Red Chili Powder & the Paanch Phoron Powder.
Cover & cook over low heat until the Mangoes soften & the liquid thickens & reduces.
Let it cool down completely.
Refrigerate in an airtight glass jar.
To make Paanch Phoron Powder: Combine 1/2 Teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds & Cumin Seeds.
Using a small Dry Grinder Jar, make a fine powder out of all the above ingredients. Store in an airtight container. Use as required.
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