Mangoes have just started to ripen, and both raw and half-ripe mangoes are now available in the market. Those who like mango chutney can take the chance to make a chutney of raw and half-ripe mangoes. It is very easy to make at home. Here is the recipe.

• 1 teaspoon cumin
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon panch phoron (five-spice mix)
• 4 or 5 dried red chillies
• 1 small piece of cinnamon
• 2 cardamoms
• 1 bay leaf
• 6 large mangoes
• 1 teaspoon garlic paste
• Half a cup of jaggery
• Half a teaspoon chilli powder
• Half a teaspoon turmeric powder
• Half a teaspoon ground coriander

Blend all the spices from 1 to 8 together, then grind them on a grinding stone until coarsely crushed. Next peel the mangoes, remove the stones and cut them into pieces.

Wash the cut mangoes and boil them with just enough water to coat them and a little turmeric powder. Then put a pan on the stove and add half a cup of mustard oil.

When the oil is hot, add 1 teaspoon of garlic paste and stir. Then add half a cup of jaggery, half a teaspoon each of chilli powder, turmeric powder and ground coriander.

Stir all the ingredients together again, then add the boiled mangoes, mashed, the crushed spice mix and 1 teaspoon of black salt. Stir constantly, taking care that it does not stick.

When the mango has dried out a good deal, add 2 tablespoons of vinegar and keep stirring. When it has dried out a lot, take it off the heat.

Your raw and ripe mango chutney is ready. You can use sugar instead of jaggery, and you can also make this chutney with slightly ripe, reddened mangoes instead of raw ones.

Recipe and photo: Jhumur's Kitchen.

Source: Jagonews24. First published in Bengali on The Agro News.