13. RAW MANGO CHUTNEY WITH JAGGERY

A deliciouschutney also known as Methambo

Ingredients:

• Raw mangoes which are turning ripe: 2 medium
• Jaggery: 2 tbsp( can be more or less according to taste)
• Salt to taste
• Turmeric : ¼ tsp

For Tempering:

• Black mustard seeds: ¼ tsp
• Cumin seeds: ¼ tsp
• Fenugreek seeds: ¼ tsp
• Aniseed( saunf) : ¼ tsp
• Nigella seeds( kalonji): ¼ tsp
• Dried red chilli: 2
• Fresh Curry leaves : 2-3 stalks
• Oil: 1 tbsp

Method:

1. Peel and cut the mangoes into small pieces. Keep aside.

2. Powder the jaggery coarsely and keep aside.

3. In a wok heat the oil on a gentle flame, and add all the ingredients for tempering.

4. When the mustard seeds start spluttering, add the cut mangoes. Stir well and sauté the mangoes. Add salt and turmeric.

5. Add 1 cup of water to cook the mangoes. Continue on a gentle flame.

6. When the mangoes are cooked, add thejaggery, and stir gently till it is dissolved in the mango.

7. Remove from fire and cool. Serve with hot parathas or puris.