Fruity and Tangy chutney properly spiced and flavored, goes well as a dipping sauce for any kind of finger food.
Serves 3 Ingredients : 2 ripe mangoes a pinch of salt 2 tablespoons sugar 2 teaspoons fennel seeds 1 teaspoon mustard seeds few fenugreek seeds 1/2 tablespoon oil 1/2 teaspoon black pepper powder 1/2 red chili powder few sprinkles turmeric powder 2 teaspoons corn starch
Process: Remove the pulp in a blender and add 2 tbsps of water. Blend smooth. Coarsely grind the fennel seeds. In a medium saucepan add oil, mustard seeds, let it splutter then add the fenugreek seeds and fennel powder. Saute for few seconds and add the paste along with 2 tbsps water. Cook on low heat , add sugar , salt and remaining spices. Cover and cook on low heat for 5 minutes. Mix cornstarch with 2 tbsps water and add to the chutney. cook for another 3-4 minutes. Turn off the stove and refrigerate it for 30 minutes to 1 hour and then serve chilled