Mango Chutney

Ingredients

• 2 tbsp vegetable oil
• 1 tsp panchpuran
• 1 tsp ginger chopped
• 1 tsp garlic chopped
• 1 tsp red chili flakes
• 1 tablespoon chat masala
• 2 tablespoons sugar
• 2 large ripe mangoes or 2 cup mango paste
• 5 tbsp vinegar
• Salt according to taste
• 2 tbsp corn flour
• 1 tbsp nigella seeds
• 1 tbsp black mustard seeds
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• Mix together keep it in a jar for use.

Instructions

1. 1

   --- Method ---

2. 2

   Heat the oil in a saucepan over medium-high heat.

3. 3

   When hot, add the coarsely chopped ginger and garlic let them cook for 10 seconds then add panch phoran and chilies.

4. 4

   Allow the seeds to sputter and the chilies to darken. Be careful not to burn.

5. 5

   Add mango pulp in it. Keep stirring then Add the and the sugar.

6. 6

   Stir, and add the chat masala, vinegar and salt if needed.

7. 7

   Stir to mix and bring to a boil.

8. 8

   Turn the heat to low and simmer until the mixture thickens slightly, about 15-20 minutes.

9. 9

   Or take 2 tablespoon of corn flour mixed with 2 tablespoon of water and add it in chutney.

10. 10

    Take it off the flame when it thickens.

11. 11

    Put the chutney in sterilized jar and keep it in fridge for a month long.