Raw Mango Chutney

Name: Raw Mango Chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 cup
Cuisine: South Asia — Muslim traditions
Ingredients: raw mango; 0.25 tsp nigella seeds; 0.25 tsp fenugreek seeds; 0.5 tsp cumin seed; 0.5 tsp coriander seed; 0.25 tsp fennel seed; 1 green chili; 0.5 tsp sugar; 0.25 tsp salt; 0.5 tsp oil

A South Asian chutney of mango, seasoned with nigella and fenugreek and cooked in a pan.

35 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: easy

1
Peal the mango. Chop the mango flesh in small pieces. Heat oil in a flat wide thick pan. Add all nigella, fenugreek, fennel, coriander and cumin seeds.
2
Fry till they start releasing their aroma. Add the minced green chilly. Add the chopped mango.
3
Cook on medium to slow flame till mango becomes soft and translucent. Add salt and sugar. Taste and adjust seasoning as per taste.
4
Let it cool. Store in an air-tight jar and refrigerate it. This chutney is good for 7 to 10 day.