Saturday, 28 January 2012

Raw Mango Chutney

Raw Mango 1 large
Jaggery (grated) 2 – 3 tbsps
Dried Red Chiles 1
Panch Phoran 1/2 tsp + a big pinch
Turmeric Powder a big pinch
Salt to taste
Mustard Oil 1 tsp
Method of preparation:
Roast a big pinch of panch phoran till aromatic and grind it into fine powder.
Wash, chop off hard ends, peel and cut the raw mango into half.
Remove seed and chop raw mango into small pieces.
Heat oil in a sauce pot, add 1/2 tsp of panch phoran and the dried red chile.
Once panch phoran starts spluttering, add raw mango pieces, jaggery, turmeric, quarter cup or more of water and salt.
Cook covered till mango pieces turn soft and mushy.
Mash a little if required and season with a pinch of salt if required.
Once cooled to room temperature, mix in roasted panch phoran powder.
Serve amer chutney as a last course to a meal.