Mango Chutney

Mango Chutney Ingredients

2 tbsp vegetable oil1 tsp panchpuran1 tsp ginger chopped1 tsp garlic chopped1 tsp red chili flakes1 tablespoon chat masala2 tablespoons sugar2 large ripe mangoes or 2 cup mango paste5 tbsp vinegarSalt according to taste2 tbsp corn flour

Method

Heat the oil in a saucepan over medium-high heat.When hot, add the coarsely chopped ginger and garlic let them cook for 10 seconds then add panch phoran and chilies.Allow the seeds to sputter and the chilies to darken. Be careful not to burn.Add mango pulp in it. Keep stirring then Add the and the sugar.Stir, and add the chat masala, vinegar and salt if needed.Stir to mix and bring to a boil.Turn the heat to low and simmer until the mixture thickens slightly, about 15-20 minutes.Or take 2 tablespoon of corn flour mixed with 2 tablespoon of water and add it in chutney.Take it off the flame when it thickens.Put the chutney in sterilized jar and keep it in fridge for a month long.

Punch Poran Spice Mix Ingredients

1 tbsp nigella seeds1 tbsp black mustard seeds1 tbsp fenugreek seeds1 tbsp fennel seeds1 tbsp cumin seeds**Mix together keep it in a jar for use.