Mango Jaggery Chutney
|Green mangoes||1⁄4 Kilogram, sliced (medium size)|
|Jaggery||300 Gram (adjust quantity as per taste)|
|Raisins||1⁄4 Cup (4 tbs) (1 handful)|
|Cinnamon powder||1 3⁄4 Pinch (1 large pinch)|
|Ginger piece||1 Inch, minced|
|Garlic||3 Clove (15 gm), minced|
|Red chilies/1/2 teaspoon chilly powder||2 , broken|
|Vinegar||1⁄2 Cup (8 tbs)|
1. Wash, peel and slice the mangoes to the desired size. Sprinkle some salt, and leave aside for 4-5 hours.
2. In a thick-bottomed saucepan, mix the vinegar and jaggery. Simmer till the jaggery dissolves. Remove from fire, strain to remove grit, and put back on fire. Strain the mangoes, discard the water, and add to pan.
3. Add all the ingredients, and simmer on low heat until a chutney consistency is reached. Cool and bottle.