2 tablespoon mustard oil
2-3 tablespoon fenugreek/methi seeds
2 big sized raw mangoes
3 tablespoon turmeric powder
2 tablespoon red chilly powder
2 tablespoon black pepper powder
3-4 tablespoon fennel seeds/saunf
2 glass jaggery
1 glass sugar
4-5 tablespoon salt
Wash the raw mangoes and let them completely dry. Peel them and then grate them. After grating apply 3 tablespoon salt and turmeric powder to it. Let it dry in sun for 6 hours.
In a kadai, add mustard oil. Let it get heated till smoking point. Then cool it and reheat.
Then add the fenugreek seeds and fennel seeds. Let them flutter for some time.
Add the grated raw mangoes, jaggery and sugar. Mix well. Add salt and mix.
Add the chilly powder and black pepper powder and mix well. Let it simmer for sometime.
You will notice the that water starts separating. Adjust the sugar and salt.
The amount of jaggery and sugar can be reduced to adjust the sweetness of this chutney.
I did not like the addition of saunf to this. Probably next time I will try without the addition of saunf or fennel seeds.
This remains fresh for several days without refrigeration. If needed add a pinch of sodium benzoate as a preservative.