Prep Time: 20 mins I Cooking Time: 30-40 mins I Quantity Prep: 250 g.
Taste: Sweet & Tangy
Ingredients for Chutney :-
1 Kg/1.1 lb. Raw Mangoes
200g. Cherries (fresh/stems removed & washed properly)
Salt to Taste
½ tsp. Turmeric Powder
1 tbsp. Cumin Seeds
2 tsp. Black Peppercorns
1.5 tbsp. Melon Seeds (optional)
350g. Jaggery (crushed)
Chutney Process :-
Peel all the raw mangoes one by one, wash properly and then grate all the mangoes onto a plate or a in a big bowl
To the large bowl add the grated mangoes + a tsp of salt + ½ tsp of turmeric powder. Mix well, cover it and set aside for next 30 mins
After 30 mins remove the lid/cling film, mix the mango mixture well and set aside (covered)
Heat a non-stick pan. Add cumin seeds + black peppercorns to the pan and stir for 4-5 mins on low flame until fragrant and light brown in colour. Switch off the gas and let the roasted spices cool down
Once cold add the roasted spices to the grinder jar and grind it to a smooth powder. Set aside for later use
Heat a non-stick pan. Add melon seeds to the pan and roast the seeds for 3-4 mins on low flame until they start spluttering
Once they start spluttering turn off the flame, dish out the roasted seeds and set aside for later use
Clean the non-stick pan and to the same pan add the grated mangoes mix + crushed jaggery. Mix well and stir for 4-5 mins on low medium flame
Add cherries to the pan. Mix well and stir for next 8-10 mins on low-medium flame until jaggery starts melting. Keep stirring continuously
When the jaggery gets completely melted and the cherries turned soft and the sauce thickens, then add the roasted cumin and black pepper powder to the pan
Next add the roasted melon seeds to the pan. Mix well; stir for next 1-2 mins & turn off the flame
Time to Taste:)
Serve with dal & rice combo, Paratha or even on toasted breads
Note: Pls adjust the spice levels and curry consistency to taste
Preserve this chutney in refrigerator for next 3-4 months & enjoy it’s mango taste during winters too (pref. glass jar)