Mango Chutney

Ingredients 

• 4-5 raw mangoes seeded and cut into cubes without peeling
• 4 tablespoons oil
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon white sesame seeds
• 1/4 teaspoon asafoetida (hing)
• 1/4 cup fresh coconut scraped
• 1 medium onion finely chopped
• Salt to taste
• 3 tablespoons jaggery chopped
• 4-5 dried red chillies
• 1 teaspoon mustard seeds
• 15-18 curry leaves

Method

1. Heat 2 tablespoons oil in a non-stick pan.
2. Dry roast coriander seeds, cumin seeds, sesame seeds, asafoetida and coconut till fragrant. Remove from heat and cool.
3. Add onion to the oil in the pan and saute well. Add mango cubes and salt, mix and cook for 2 minutes.
4. Add jaggery, mix well, cover and cook till jaggery melts and mangoes turn soft. Switch off heat and cool.
5. Transfer the roasted ingredients into a grinder jar, add cooked mangoes and chopped dried red chillies and grind into a slightly coarse chutney. Transfer into a bowl.
6. Heat 2 tablespoons oil in another non-stick pan. Add mustard seeds and curry leaves and let the seeds splutter. Add this tempering to the chutney and keep it covered for a couple of minutes. Mix well.
7. Serve as an accompaniment.