Tangy Mango Chutney (Chatpatee Aam Ki Launjee)

Chef: Nirmal Gupta (56), House wife, New Delhi

Ingredients
(to prepare about 400-500 gm chutney)


1. Raw Mango (about 400-500 gm)
2. Sugar (300-400gms depending on how sour the mango is)
3. Black Salt (1/2 tea spoon) 
4. White Salt (1/2 tea spoon)
5. Red chilly powder (1/4 tea spoon, or as per taste)
6. Garam Masala (1/4 tea spoon)


Steps for preparation       
1.Wash the raw mangoes and wipe a dry cloth.
2.Peel the raw mangoes and then grate it finely till all the pulp is removed from the mango.
3. Place this grated pulp in a cooking pan and add sugar in it.
4. Turn on the stove and cook on low flame for 5 minutes. Stir continuously.
5. When the pulp and sugar reach a nice golden yellow state, add black salt as well as white salt, red chilly powder and garam masala.
6. Continue to cook for another 5 minutes while stirring.
7. Allow it to cool and serve
8. Garnish with pomegranate seeds or red cherries while serving, if preferred


Estimated Preparation Time: 20 minutes
Best Served With: Bread, chapati 
Shelf life: 2-3 weeks (if refrigerated)