Raw Mango: 2 Sugar: 1 cup Dry Red chillies: 2-3 Mustard seeds: ½ tsp Cumin Seeds: ½ tsp Red Chili Powder: 1 tsp Black Pepper Powder: ½ tsp Oil: 2tbsp Salt to taste Method:
Peel and wash the mango. Cut it into small pieces.
Heat little oil and fry red chillies in it. Add jeera, mustard seeds
When mustard seeds begin to splutter add mango pieces and sugar and mix well.
Cook till the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup.
Add Red chilly Powder and salt to taste. Mix well
Cook it further for 2 minutes
Remove from heat. This chutney can be kept for 5-8 days when refrigerated.