Raw mango (medium-sized) 1
Green chili 1 (slit)
Sugar 3 tbsp
Salt 1 tsp
Panch phoran 1 tsp
Oil 1 tbsp
Mustard/cumin seeds 1 tsp
Turmeric powder ¼ tsp
Cumin seeds 1tsp
Mustard 1 tsp
Kalonji (Nigella) 1 tsp
Saunf (Fennel) 1 tsp
Methi seeds (fenugreek) ¼ tsp
To make panch phoran roast the ingredients and powder them.
Wash and scrape the mango. No need to take out the peel very smoothly. Slice the mango into finger-sized pieces.
Saute a little and add a cup of water and salt. Cover and cook till mangoes are soft.
Add sugar and mix well. Cook till you get a thick consistency and the mangoes are soft but not mashed up.
Add panch phoran and mix well and remove from flame.
Makes an excellent side dish for chapathis.
1.YOu can use jaggery instead of sugar.
2. Instead of paanch phoron powder you can add coarsely powdered fennel and roasted cumin powder.
3. Raisins added to mango enhances the taste. In case you add raisins, add 1/2 tsp of red chilli powder along with sugar.