Raw mangoes
Fenugreek seeds
Fennel seeds
Red chili powder
Jaggery or brown sugar
Cooking oil
Salt to taste

Mango & Red Chili Chutney

1. Peel and cut raw mangoes. You could even shred them in your food processor.
2. Now keep a thick-bottomed pan on fire, add a little cooking oil and temper with fenugreek seeds, fennel seeds, red chili powder and add the mango pieces. Cover the pan and leave on slow fire for some time.
3. After five minutes add salt and cover it again. Once the mangoes turn pulpy and appear soft, add crumbled `jaggery' or brown sugar.
4. Remove the cover and cook it till most of the water released from the sugar is absorbed. You might need to stir frequently at this stage.
5. Cool and store it in the fridge. This will last you for months.
6. This recipe have no quantities indicated. You can make it to your taste and add more or less of the ingredients depending upon whether you want it spicier or less sour.