Sweet Hot Mango Chutney
|Sugar||1⁄2 Cup (8 tbs)|
|Nigella||1 Tablespoon (Kalonji)|
|Mustard seeds||1 Tablespoon|
|Aniseeds||1 Tablespoon (Saunf)|
|Fenugreek seeds||1 Teaspoon (Methi)|
|Asafoetida pieces||1 Small|
1. Wash, wipe dry and cut the mangoes into very small pieces, sprinkle salt and sugar, mix well and leave them in the sun for 2-3 days or until the pieces get soft and sticky.
2. Keep all the masalas also in the sun except for the fenugreek and asafoetida. Broil these, add to the rest and powder roughly. If desired half a tablespoon of nigella can be added whole to the prepared powder.
3. Transfer the mango pieces onto a thick-bottomed vessel along with the water that was exuded. Cook on low heat until all the water is absorbed and the pieces are almost dry.
4. Add the prepared powder, mix, cook a further 5-7 minutes or until the masalas are well blended. Remove from fire. Cool and bottle.