Hot Mango Chutney

Hot Mango Chutney

Ingredients:

• 3 large sweet mangoes, slightly ripened
• 1 tsp lemon rind, minced finely
• 1 tsp lemon juice
• 10 green chillies
• 1/2" piece ginger, minced finely
• 1 tsp cumin seeds
• 1/2 tsp saunf (fennel) seeds
• 1 tsp coriander seeds
• 1/4 tsp methi (fenugreek) seeds
• 1 tsp mustard seeds
• A pinch of hing (asoefetida)
• Salt to taste
• 6 tsp cooking oil

Method:

• Peel the mango and cut it into small chunks.
• Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
• Drain, mash well and set aside.
• Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.
• This is how powders are traditionally made.
• But if you are of the impatient kind, go ahead and use the coffee grinder but make sure that the powder is a little coarse.
• Set aside.
• Heat the remaining oil and add the hing and mustard.
• When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
• Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
• Bring to a boil on a low flame.
• Remove from heat and let it cool to room temperature.
• Store in an airtight container.
• If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
• Store it in airtight containers in the fridge.