Ripe Mango Chutney

Ingredients:

• Mango- 1 medium peeled and chopped into rough pieces 
   
• Dry red chilies- 5-6 full, break into pieces
• Salt- 1 tsp or more
• Oil- 2tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/4 tsp
• Jaggery- 1 small piece (if required)

Method:

1. Peel the mango and cut it into rough pieces. Taste to check its sweetness. 
2. Prepare for tempering. Heat oil in pan and add mustard seeds, cumin seeds, dry red chilies and asafoetida. Once the mustard splatters turn off the  heat and let it cool.
3. Transfer 70% of the tempering to the mixer jar and grind once. Now add the mango pieces and salt. Keep the remaining tempering aside.
4. Grind once and mix once.
5. Grind again till the mixture is a little coarse. We should be able to feel tiny bits of mango when we eat.
6. Add the reaming tempering and mix. Taste to check salt and add if necessary. 
7. Transfer to serving bowl and serve with rice, idli, dosa, roti, vada.

Tips:

1. This chutney can be made with raw mango as well. But make sure to add some jaggery or sugar. The jaggery should be added during the grinding of the mango pieces. 
2. Jaggery can be added to the ripe mango as well if it is too tangy or sour. 
3. The highlight of this chutney is its mix of sweet and tangy taste. 
4. It tastes good fresh but can be eaten till two days later on, provided it is refrigerated.