Raw mangoes -500 gms *
Sugar -500 gms
Refined oil -2 tbsp
Chilli powder -1.5 tsp
Mustard seeds -1 tsp
Fenugreek seeds -1 tsp
Fennel seeds(saunf) - 1.5 tsp
Cardamom powder-a pinch of (optional)
Saffron-a pinch (optional)
Turmeric -1/2 tsp
Wash and peel raw mangoes and slice into long pieces.then weigh it ( amount of sugar should be equal to the weight of peeled mango slices,but you can reduce the amount of sugar if you want to make it little sour)
Heat oil in a pan, add fenugreek ,mustard and fennel seeds.
When become golden add mango slices, turmeric and salt.mix well.
Cover and cook on low heat for approx 5-7 minutes or till cooked.(don't overcook and don't add water)
Add sugar and chili powder ,mix and cook on low heat (without lid) for approx. 10 minutes.
When gravy thickens then add a pinch of cardamom powder and saffron and mix.
Store in a jar ,when cool down completely.
1-you can also use slightly ripen yellow mangoes for making this chutney ,then add little less sugar .
2-Can also use jaggery/gur instead of sugar .
3-If you don't want to make it chunky and want a smooth chutney then cook it till it become soft at step 4 ,then mash it with the laddle and then follow the recipe.
4-If cooked properly stay fresh at room temperature for about 4 months.
serve with any snack,starter or as a side dish with any meal..