PREPARATION

1. Heat 15 milliliters oil in a pan, add 1/4 teaspoon cumin seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/4 teaspoon nigella seeds, 1/4 teaspoon fenugreek seeds and stir for 1 - 2 minutes.
2. Add 1/4 teaspoon asafoetida, 1 1/2 teaspoons ginger and stir again.
3. Then, add 350 grams mangoes and mix it well.
4. Add 2 tablespoons jaggery powder and mix it again.
5. Cook for 3 - 5 minutes on medium heat.
6. Now, add 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon garam masala and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat and allow it to cool.
9. Serve or store in an airtight container.

Pomegranate Chutney

Servings - 5 - 7

INGREDIENTS

Washed pomegranate seeds - 20 grams
Coriander - 10 grams
Mint - 5 grams
Onions - 65 grams
Green chili - 1/2 tablespoon
Brown sugar - 1/2 teaspoon
Cumin - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Black salt - 1 teaspoon
Lemon juice - 10 milliliters
Water - 60 milliliters