Ingredients:

Dried mangoes, sliced, Soaked for 1 hour 250 gm
Water 2 cups / 400 ml
Jaggery (gur) ½ cup / 100 gm
Cumin (jeera) seeds 1 tbsp / 6 gm
Black peppercorns (sabut kali mirch), powdered 6-7
Black cardamoms (badi elaichi), powdered 5-6
Asafoetida (hing) a pinch

Method:

Boil the mangoes with water and jaggery; strain. Dry roast the cumin seeds and asafoetida on a griddle (tawa) and grind to a fine powder. Add this to the strained mango pulp. Mix in the black pepper powder and black cardamom powder.

Variations: Raisins and slices of bananas can also be added on festive occasions to this chutney.

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