• RECIPE FOR HOMEMADE RAW MANGO CHUTNEY

• Two raw sour mangoes – take the pip out and dice the mango.  Sprinkle two tablespoons of sea salt over the diced mango.  Leave for two days, stirring every day.
• After two days, drain the liquid off the chopped mango. Then add the following ingredients to the mango:
• 1 tablespoon red chilli powder
• 1 teaspoon black mustard seeds:  grind these up in your mortar and pestle first, before adding to the mango.
• 1/2 teaspoon fenugreek seeds:  Lightly roast the fenugreek seeds, and then grind up in your mortar and pestle before adding to the mango mixture.
• 1 teaspoon turmeric powder
• 1/2 teaspoon of asafoetida powder.

Mix altogether, and then put all into an air tight jar.

Now make up a second lot of spices which are cooked:

• Put two tablespoons of oil into a pan. Heat the oil up.
• Add 1 teaspoon of mustard seeds, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of asafoetida.
• Turn the heat down. Cook the spices  for two minutes, taking care not to burn the spices.
• Cool the cooked  spices completely, then add to the mango mixture.

Leave  the chutney for two weeks, shaking the bottle every day, and stirring the mixture with a dry clean spoon now and then  to circulate the spices.

After two weeks or so, your chutney is ready to eat.

This is a great chutney to eat with curry, meat or egg dishes, or vegetarian dahl.

This is a delicious chutney which has  healthful properties:  The turmeric, fenugreek, chilli and mustard make it a good warming condiment which helps improve circulation and stimulates digestive juices.  This is also a good condiment to use if you have constipation.  It could also be helpful for losing weight:  try a teaspoon or two at each meal.