Mango, roughly chopped – 2 cups
Salt to taste
Turmeric a pinch
Red chili powder – 1 tsp
Oil – 2 tsp
Onions – 1 medium
Mustard Seeds 1/2 tsp
Curry leaves handful
How to make chutney
Take the mango, salt, turmeric and red chili powder in a pan with just enough water and bring to boil. Cook till it becomes soft and well cooked.
Allow to cool. Heat a pan with oil, temper with mustard, curry leaves and onions. Once the onions start to turn colour, add the boiled mango, combine everything well.
Simmer and cover with lid and cook for at least 10 – 15 mins, making sure it doesn’t get burnt in the bottom and continue cooking till the oil comes out on the sides.
Store in a dry vessel and can be stored for a week when refrigerated.
This chutney had a shelf life of over a week when refregerated and stays good for two days in room temperature.