2 Raw mangoes
2-3 tbspn Jaggery (crushed)
2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
1 tsp cumin seeds
1 tsp fenugreek (methi) seeds
2-3 green cardamom ( peeled)
2 small pieces of cinnamon (dalchini)
2 dry red chilies
1/2 tsp turmeric powder
1 tsp mustard seeds
2 tbsp oil
Salt to taste
Dry roast 1 tsp cumin seeds, 1 tsp fennel seeds, 1/4 tsp nigella seeds, 1 tsp fenugreek seeds, a small piece of cinnamon & cardamon.
Grind the above dry roasted ingredients to a coarse powder and keep aside.
Wash and peel the raw mangoes. Cut the mangoes lengthwise(vertically) in strips or in chunks, as per your preference.
Heat oil in a pan, add mustard seeds, 1 tsp fennel seeds, a small piece of cinnamon & dry red chillies.
As the mustard seeds start crackling, add the green mango pieces and saute for few minutes on low heat.
Add salt, turmeric powder and stir. Add 2 tbspn water. Cover and cook for 5 minutes.
Check if the mangoes are cooked. Add crushed jaggery and cover and simmer till the jaggery has dissolved and you get a thick consistency.
Remove from heat and add 2 tsp of the above ground masala to the chutney and mix.
Serve hot or cold. This chutney can be stored refrigerated for up to 4 days.