Green Mango Chutney
500g unripe (green) mangoes
1/2 tsp salt
1 1/2 tbsp oil
1/3 tsp turmeric
2 green chilies, cut lengthwise into halves
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp panch phoran (5 spice mix)
1 tsp freshly grated ginger
1 dry chili, finely chopped
1 1/2 cup water
Toast the coriander and fennel seeds in a dry pan and keep aside.
Peel the mangoes and cut into 1/2 inch pieces.
Heat the oil in a pan. Add the dry chili, panch phoran and ginger. Stir fry for 1 minute.
Add the mango pieces. Stir and cover the mixture. Lower heat and cook for 5 minutes.
Add the hot water and green chili. Cover and cook for another 10 minutes.
As soon as the mixture thickens, add sugar and cook for 2-3 minutes. Sprinkle with coriander and fennel powder. Remove from heat and serve or store in an air-tight container for later use.