This is a side dish and a condiment. It takes 30 to 40 minutes to prepare.

Khatti-Meethi Mango Chutney

The ingredients for 30 to 40 persons at a time or 4 persons over a two weeks.

6 to 8  medium size raw mangoes (approximately 1 kg)

2 teaspoons consisting of a quinted of Indian spices call Panchforna –

saunff (fennel seeds), methi (fenugreek), ajwain, jeera (cumin seeds) and rai (mustard seeds).

5 to 6 bay leaves

1  teaspoon red chilly powder

2 teaspoon cooking oil (olive or mustard or vegetable, any will do)

500  grams of jaggery powder

2 teaspoon salt


Peel the raw mangoes and dice it into small pieces. Heat the cooking oil In a kadai (wok). Add the quinted of spices (Panchforna) and bay leaves and heat till they start making a cracking sound. Now add the mango, jaggery, salt and chilly powder. Cook on medium flame for 5 to 7 minutes so that the mango pieces become soft, Turn the flame high and keep stirring till the mixture thickens. Cool. The sweet and sour mango  chutney is ready to eat.

You many store this in a glass container or bowl and it will stay fresh for two weeks.

This is a seasonal dish usually prepared in the mango season (April to June). It is a popular side dish in weddings celeberated during this time.