3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)
2 tsp sugar or jaggery
1 tsp lime juice
5 large dates, pitted
1 tsp cumin seeds, roasted
1/2 tsp coriander seeds, roasted
Salt to taste
2 tsp cooking oil
Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
Drain, mash well and set aside to cool.
Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.
Adjust salt if needed.
Remove from blender and store in an airtight container.
This chutney keeps well for over a week when properly stored in the fridge.
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