Tomato and raw mango chutney

Chutney is a staple condiment of any cuisine across India. Recipes differ but primarily ingredients are kind of similar. This chutney is a Bengali version, and as the condiment is supposed to be in Bengali – Tok, Jhaal, Mishti - that is Bitter, spicy, sweet; this covers all three.  I’ve learned this recipe from my Mother – in-law who is Oh so good at this style of cooking.  This contains raw mango which is aptly around in summers as this time the food is usually light with not much of vegetables around and food is not rich in terms of gravy and spices. 

Preparation Time- 5 min

Cooking time- 20 minutes

Ingredients-

Tomato – 3 medium sizes

Raw mango- 1 medium size

Green chili- 1 medium size

Sugar- ¼ cup

Water- 1 cup

Salt- ¼ tsp

Panch phoran  / Five spice – ¼ tsp

Panch Phoron ,mixture of the following 5 spices in equal quantity

1. Fennel  seeds (saunf)
2. Golden fenugreek- methi dana
3. Black mustard- kaali sarso
4. Cumin seeds- jeera
5. Nigells seeds- kalonji

Mustard oil- ½ tsp

Method- Slice tomatoes and mango and retain the stone (seed) / it is optional. Heat oil in pan; add five spices and slitted green chili. Allow the spices to crackle, add tomato and mango, sauté for 2-3 minutes, add salt and saute for another 1 minute.  At this stage tomatoes is squashed and mango is reduced to pulp. Add water, cover and cook for 8-10 minutes. The mango pulp shall stick to the bottom of the cover, scrape it back to the pan, add sugar and cook for another 2-3 minutes. The consistency shall be almost like homemade ketchup.