Mango and jaggery
If you like the taste of chutney, then you must try a wonderful recipe of mango and jaggery once. It is very easy to make mango and jaggery sauce as well as it enhances the taste of food. It is good that you can store it for months. So let’s know how to make mango and jaggery chutney?
Material for mango and jaggery chutney:
2 big raw mango, 300-350 grams jaggery, water 1/2 cup, 1 teaspoon fennel, fenugreek 1 teaspoon, fenugreek seeds 1/2 teaspoon, cumin 1/2 teaspoon, red chili powder 1/2 to 1 teaspoon, turmeric powder 1/2 teaspoon, black salt 1/2 teaspoon, black 2 tablespoons
Method of making mango and jaggery chutney:
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Wash and peel the raw mangoes and cut it into small pieces. If you want, you can also grate them, this will make the sauce quickly and will be more smooth. Heat oil in a pan. When the oil is hot, add fennel, fenugreek, fenugreek seeds and cumin seeds and fry it lightly. Do not let the spices burn. Now pour the chopped mango pieces in the pan and fry for 2-3 minutes. Add turmeric powder, red chili powder, black salt and plain salt and mix well.
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Now add small pieces of jaggery and 1/2 cup of water. Mix well and cover. Cook it on low flame until the common mangoes become soft and jaggery is completely melted. Keep stirring in between so that jaggery does not stick. When the mangoes melt and the chutney starts thick, remove the lid and cook for some time. You have to keep chutney’s consistency jam or slightly thin. Keep in mind, it will be more thick when it is cold.
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Turn off the gas and allow the chutney to cool down completely. After cooling, fill it in a clean, dried airtight glass jar. You can easily store this sauce in the refrigerator for 4-6 months. Keep in mind that jars and spoon are always clean and dry so that the sauce is not spoiled.
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