Cuisine Indian, north indian, punjabi, south indian
Ingredients
1kgsraw green mangoeswashed, dried, peeled and grated
800gmssugarraw unrefined cane sugar, or regular sugar. You can adjust the qty as per the sweetness you want. increase or decrease the qty as per your taste.
50gmssalt
1tspdegi mirchi powdercan use paprika instead
1tsphaldi (turmeric powder)
1tspfennel seeds powderor use 1 tsp whole fennel, or roughly crushed fennel seeds
1/8tsphing powder(asafoetida powder)slightly roasted on a pan-for a minute
1whole cinnamon stick
whole spices (to be ground to fine powder)
4-5wholeblack cardamoms
3-4wholecloves
8-10wholeblack peppers
Instructions
Ground together all the whole spices- black cardamoms, cloves and black peppers into a Fine powder and keep aside.
In a big , heavy bottomed pan, add the washed, peeled and grated raw mangoes.
Add sugar, and let it heat, and come to a boil.
Keep stirring, add the turmeric powder and whole cinnamon stick and let the chutney boil till it reaches a 'one string consistency'- To check this, take a little chutney syrup in a spoon /ladle, and when cool, take it in between your thumb and index finger.One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
Once done, add the roasted hing powder (asafoetida), fennel powder, the whole dry spices powder, salt, and degi mirchi powder (or a little paprika). Mix well.
Pour it in clean and dry airtight glass containers.Let it cool.
Notes
To make this chutney you would need washed, peeled, grated raw green mangoes and sugar. Perfect requirement would be hard raw mangoes, however it would do even if the mangoes have just started to ripen, as this chutney has to be a little sweet.
You can make a big batch in summers and store it in a number of containers.Keep it in fridge, or even outside if it is not too hot and humid. It will last for a very long time, even a year or more.
You can use whole fennel seeds if you want. I do not like the whole fennel seeds, so I used the fennel seed powder, as it gives a nice flavour to the chutney.
TIP-You can use the hing (asafoetida powder ), as but roasting hing powder in a pan for a few second before adding it to the chutney, as it really enhances the flavour of hing powder.
One string consistency'- To check this, take a little chutney syrup in a spoon /ladle, and when cool, take it in between your thumb and index finger.One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.