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Spicy
Mango Chutney
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 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil
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 aheadand
use the coffee grinder but make sure that the powder is a little
coarse.
Set
aside and 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.
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