Punjabi Raw Mango Sweet and Sour Chutney

Instructions

1. Prepare Mangoes: Wash raw mangoes thoroughly and dry completely with a cloth. Peel thin skin from the top and grate the mangoes from the thick side, removing seeds carefully.
2. Roast Spices: Lightly roast cumin seeds and dried coriander seeds until cumin crackles. Add half teaspoon each of fenugreek seeds, black pepper, and green cardamoms. Add fennel seeds last and heat slightly without roasting. Let spices cool.
3. Grind Spices: Grind the roasted spices coarsely, avoiding making a fine powder. Remove cardamom peels after grinding and save for tea.
4. Cook Mango and Jaggery: In a pan, combine peeled grated mangoes (approx. 800 grams after peeling) with 500 grams jaggery. Heat on high until jaggery melts, then cook for 5 to 7 minutes on high heat without covering, allowing mixture to thicken and bubble.
5. Add Spices and Other Ingredients: Add the ground spices, 1/2 teaspoon kalonji, 2 teaspoons salt, 1 teaspoon Kashmiri red chili powder mixed with 1 teaspoon red chili powder, 2 teaspoons melon seeds, and 3 teaspoons raisins. Mix well.
6. Simmer Chutney: Cover and cook on medium heat for 20 to 25 minutes until chutney thickens. Check consistency by taking a small amount; it should form a faint thread and not be too thick or watery.
7. Cool and Store: Allow chutney to cool completely. Transfer to a glass jar and refrigerate. It can be stored for 6 months to 1 year in the refrigerator or 4 to 5 months at room temperature.