Grated Mango Chutney

2 cups grated raw mango
1 cup jaggery
1 tbsp oil
1 tbsp equal quantities of panch photan (equal quantities of cumin seeds, fenugreek seeds, mustard seeds, aniseed and nigela seeds)
pinch of hing
pinch of red chili powder

Heat mustard oil in a small pan till smoking hot.
Add hing
Lower the flame and add panch photan
Add raw mangoes, jaggery and pinch of red chili powder. Cover and cook till jaggery melts and mangoes are soft and cooked.
Allow it cool. Store in an air tight container.
Can be consumed till 7 days

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