Mango Chutney

I have always loved the Mango Chutney prepared by Bengalis. It is so simple and quick to cook recipe. If you want you can make it sweet or sweet and savoury. It all depends on what suits your taste buds. I like my Mango Chutney a little sweet and savoury. You can use a mixture of sugar and jaggery or only sugar or only jaggery. My suggestion is to add little seasoning at a time, check the flavour and add more if required. If you are someone who prefers a "Khatta Meetha" flavour then this is just for you.

Mango Chutney

Ingredients:
1 big sized raw mango
1 tsp panch phoran (panch phoran is a bengali spice which consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts)
1 tbsp oil
2 dry red chilies
1/4 tsp turmeric
1-2 tbsp crushed jaggery, adjust to taste
1 cup water
3-4 tbsp sugar, adjust to taste
Salt taste
Method:
Peel the raw mango and cut it into small cubes, discard the seed.
Heat oil in a thick bottom pan. Add the panch phoran and chilies.
Once the cumin and mustard seeds start to crackle, add the raw mangoes and give it a stir to mix well.
Add salt, turmeric sugar and jaggery along with water. Stir. Do not put all the sugar and jaggery at once. Taste and add more if required.
Reduce the heat to low. Cover and cook for 5 mins or until the mango cubes are soft. You should be able to mash the mango with a back of a spoon.
Mash few mango cubes to give the chutney a nice thick texture. Check for sweetness. Adjust sugar and jaggery as per your taste. 
Remove from heat and let it cool. This chutney will thicken further after cooling.
Refrigerate in an air tight container.