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Ingredients |
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Dried mangoes, sliced, Soaked for 1 hour 250 gm
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Water 2 cups / 400 ml
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Jaggery (gur) ½ cup / 100 gm
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Cumin (jeera) seeds 1 tbsp / 6 gm
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Black peppercorns (sabut kali mirch), powdered 6-7
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Black cardamoms (badi elaichi), powdered 5-6
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Asafoetida (hing) a pinch
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Salt to
taste
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Directions |
- Boil the mangoes with water and jaggery; strain. Dry roast the cumin seeds and asafoetida on a griddle (tawa) and grind to a fine powder. Add this to the strained mango pulp. Mix in the black pepper powder and black cardamom powder.
- Variations: Raisins and slices of bananas can also be added on festive occasions to this chutney.
- Time:
Preparation time: 1 hr.
Cooking time: 10 min.
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