Ingredients

• 250 g - dried mangoes, sliced, soaked for 1 hour
• 2 cups - water
• 1/2 cup - jaggery
• 1 tbsp - cumin seeds
• a pinch of asafoetida
• 6 to 7 - black peppercorns, powdered
• 5 to 6 - black cardamoms, powdered

How to Make Dried Mango Chutney

• Boil the mangoes with water and jaggery. Strain.
• Dry-roast the cumin seeds and asafoetida and grind to a fine powder.
• Add to the mango pulp.
• Mix in black pepper powder and black cardamom powder.
• Serve as a relish with rice or chapathi.