(Here's our tangy tasting Raw Mango Chutney cooked in jaggery sauce. Its a good accompaniment with any Indian meal.)
Raw Mangoes: 4
Black cumin seeds (Kalonji): 1/2 teaspoon
Coriander seeds: 1/2 teaspoon
Saunf( Fennel) : 1/4 teaspoon
Dry Red Chilli : 1
Garam Masala: 1/4 teaspoon
Grated Jaggery: 1/4 Cup
Salt to taste
Red chilli powder to taste
Water: 1 cup
Oil: 2 tablespoon
Peel and cut raw mangoes into bite sized chunks.
Take oil in a deep pan. Add black cumin, coriander and fennel seeds along with dry red chilli.Once the seeds starts to crackle, add raw mangoes. Stir it for a minute to allow the mangoes turn a little golden in color.
Add salt, red chilli powder and garam masala powder. Cover it with a lid and let the mangoes cook for 2-3 minutes.
Now add grated jaggery and water. Simmer it on a low flame till the mangoes get caramelized. This would take another 3-4 minutes. Turn off the heat and allow it to cool.
Serve it with paratha/poori of your choice.
NOTE: Mango Chutney has a shelf life of about a month if stored in an air tight container and kept in the refrigerator.