Makes one 1-pint jar
Raw mango chutney has been part of my family celebrations for several generations. My grandmother and mother used basketfuls of green mangoes from the family orchards to make this and pickles. In this recipe, use jaggery (an unrefined sugar) or brown sugar. Jaggery, grated coconut, asafetida, and curry leaves are available at Indian grocery stores.
|1||pound fresh mango, peeled and grated|
|2||dried red chilies, chopped|
|1||teaspoon fenugreek seeds|
|1||teaspoon cumin seeds|
|1/2||teaspoon ground turmeric|
|1/2||cup (about 1/4 pound) grated coconut|
|Jaggery or brown sugar, to taste|
2. In a large skillet over medium heat, heat the oil. Add the fenugreek and cumin seeds, asafetida, turmeric, and curry leaves. Cook, stirring, for 2 minutes or until the spices are aromatic.
3. Remove the pan from the heat. Stir in the mango.
4. In a food processor, grind the mixture to a paste. Add the grated coconut, jaggery or brown sugar and work until fairly smooth.
5. Transfer to a 1-pint jar. Refrigerate for up to several months.