Sweet and sour mango chutney/curry

Ingredients:

3 medium size raw mangoes

1 tbsp oil

A pinch of asafetida

¾ tsp fenugreek seeds

1 tsp aniseeds

½ tsp turmeric powder

1/3 tsp red chilli powder

½ tsp coriander powder

Salt to taste

Sugar or jaggery, or both

1 small tomato (optional)

Instructions:

-         Wash and clean the mangoes. Cut them into large cubes.

-         Heat oil in a thick bottomed pan; add asafetida, fenugreek seeds and aniseeds. Sauté ( if you are adding tomato, do it now) and add the mango pieces.

-         Stir for a few seconds, add turmeric powder, chilli powder, coriander powder, salt, sugar, or jaggery, or both.

-         Let the mangoes cook, it takes about six minutes.

-         Remove from fire, cool and store in a bottle. It will stay for a few days. If you are making chutney, don’t add the tomato.

-         Alternately, you can also add water and cook to make a curry for immediate use.