Kancha aam er chutney (Raw Mango Chutney)

This is a favourite of my mother-in-law, who has a sweet tooth, and a God-gifted waistline to indulge in them. This can be served after a meal with papad, or as a condiment with parathas. My mother-in-law enjoys a drop of it on saltine crackers too as a snack. So, get creative!

Ingredients

Raw mangoes — steamed with a little salt (balances the sweetness) and turmeric (adds a little colour) and drained (this takes away too much sourness from the fruit).
Panch Phoron (panch puran) / the whole five spice mix (if not available can be substituted by black mustard seeds)
Sugar to taste
2 teaspoons of mustard oil
Dry roasted together one red chilli and a little amount of cumin seeds, then ground to a smooth powder

Method

Heat oil in a pan.
Temper with the panch phoran/ mustard seeds.
Add the steamed mangoes and cook for a while.
Add little warm water to add to the volume of the chutney.
Let it boil for a while.
When it is close to the desired consistency, add the sugar; and stir in well.
Once it reaches the desired consistence, remove from heat.
Sprinkle the dry roasted and ground masala, and serve in room temperature.