Step 1

Peel and finely chop the mangoes.

Step 2

If the mangoes are very juicy and fibrous, you can just remove the pulp.

Step 3

Heat oil in the pan. Fry the panch phoran spices till fragrant.

Step 4

Now add the ginger and fry for some seconds till its raw aroma goes away.

Step 5

Add the finely chopped mango or mango pulp/puree.

Step 6

Add the red chili powder, garam masala powder and asafoetida (hing). stir.

Step 7

Simmer for 1-2 minutes. Add the powdered jaggery and salt. stir and cook for 2-3 minutes.

Step 8

Don't overcook as the mixture will become thick.

Step 9

Remove the chutney in a bowl. Serve mango chutney warm or at room temperature as dip or spread.

Step 10

This chutney stays good for 2-3 days in the refrigerator.