Aam ki Launji -Green Mango Chutney With Jaggery & Nigella Seeds


Ingredients:- [Makes approx 3.5 cups of chutney]

3 cups chopped green mango [from 2 large mangoes,raw & sour]
1 tbsp mustard/sesame oil
1/2 tsp Nigella seeds[kalaunji]
1/4 tsp fenugreek seeds [methi dana]
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/2 tsp roasted cumin seeds powder
1/2 tsp turmeric powder
1 tbsp red chilli flakes [adjust to taste]
1 tsp black salt/kala namak [substitute with normal salt/adjust to taste]
6 tbsp of jaggery 

Method:-

If using a jaggery slab, with the help of a sharp knife cut it into small pieces. Set aside.
In a heavy bottomed pot, heat the oil on medium heat.
If using mustard oil- heat it to smoking point to do away the raw smell.
Once heated, add the Nigella, fenugreek, cumin & fennel seeds to the pot.
Wait till they crackle & you smell the aroma.About 30 seconds.
Next add the turmeric powder and red chilli flakes to the pot.Cook for another 30 seconds.

**TIP:Whenever adding turmeric powder to hot oil, keep a watch because it burns easily.**

Add the chopped green mangoes to the pot and stir on medium heat to combine well with the other ingredients.
Stir for about 2-3 minutes on medium heat.
Next, cover the pot with a lid, reduce the heat to low and let the mangoes
cook till they are 90% cooked but not mushy.About 15-20 minutes.Again note that this cooking time will depend on how thick you have cut the mangoes.
Add the  jaggery to the pot next and combine gently with mangoes.You will see that as the jaggery will cook, it will release water
Do not worry.Everything is as per plan.
Cover the pot again and cook on low heat for another 7-10 minutes until the jaggery has completely melted and mangoes are cooked thoroughly.
At this point add the black salt and roasted cumin powder and stir well.
Remove from heat.If you want, you can crush the cooked mangoes slightly using a masher.
As the chuntey will cool, it will become more and more thick so don't worry if you feel that its is watery when hot.
Once the chutney has cooled, transfer to dry, air tight jars and keep refrigerated for up to 5 days.