Recipe ingredients
- 3 large sweet mangoes, slightly ripened
- 1 tsp lemon rind, minced finely
- 1 tsp lemon juice
- 10 green chillies
- 1/2" piece ginger, minced finely
- 1 tsp cumin seeds
- 1/2 tsp saunf (fennel) seeds
- 1 tsp coriander seeds
- 1/4 tsp methi (fenugreek) seeds
- 1 tsp mustard seeds
- A pinch of hing (asoefetida)
- Salt to taste
- 6 tsp cooking oil
Recipe method
- Peel the mango and cut it into small chunks.
- Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
- Drain, mash well and set aside.
- Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.
- This is how powders are traditionally made.
- But if you are of the impatient kind, go ahead and use the coffee grinder but make sure that the powder is a little coarse.
- Set aside.
- Heat the remaining oil and add the hing and mustard.
- When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
- Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
- Bring to a boil on a low flame.
- Remove from heat and let it cool to room temperature.
- Store in an airtight container.
- If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
- Store it in airtight containers in the fridge.
Other indian recipes:
Hot mango chutney recipe
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