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Wash, peel and chop raw mangoes.
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Add little water and grind these into a smooth puree.
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In a wok, take raw mango puree.
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Add chopped jaggery and all the spices.
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Dilute it by adding water. You may keep its consistency as per your preference. So, add water accordingly. I added a little more than 1 cup.
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Cook it on high heat for 6 to 8 minutes till jaggery dissolves fully and the colour of chutney changes to dark brown.
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It thickens after cooling so do not make it very thick.
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When completely cool, store in an airtight container in the refrigerator.
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Use as required. Remains good for up to 2 to 3 months in the refrigerator.