Dried Mango Chutney

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 Salt to taste

Directions:

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.

Time:
Preparation time: 1 hr.
Cooking time: 10 min.