1 kg unripe green mangoes
100 ml sunflower oil
1 teaspoon panch phoran
1 green or red chilli
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
125g grated jaggery
- Wash the mangoes, then remove the flesh from the stone by cutting them lengthwise into thin segments (leaving the skin on) then crosswise into small pieces. Deseed the chillies, and chop finely.
- Heat the oil in a large pan, add the panch phoran, fry until it crackles, then add the mango, chilli, spices and water, stir well, bring to a boil, then turn heat to minimum and simmer gently for about 30 minutes until the mango has softened, stirring regularly towards the end to make sure that the mixture doesn't stick.
- Add the grated jaggery, stir well, and simmer gently for a few more minutes until the jaggery is thoroughly dissolved.
- Transfer to sterilised jars and seal while still hot.
This recipe has evolved a little since I first cooked it. The original version produced more or of an Indian pickle - with large pieces of mango, plenty of heat from the chillies, and slightly tough skin. It tasted great, but I decided that I preferred something a little closer to a British-style chutney, so I cut the mango smaller, used more water and a longer cooking time, and cut down on the chillis.