Dried Mango Chutney
Ingredients Dried mangoes, sliced, Soaked for 1 hour 250 gm
Water 2 cups / 400 ml Jaggery (gur) ½ cup / 100 gm
Cumin (jeera) seeds 1 tbsp / 6 gm Black peppercorns (sabut kali
mirch), powdered 6-7 Black cardamoms (badi elaichi), powdered
5-6 Asafoetida (hing) a pinch Salt to taste
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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