Wash & peel the Mangoes.
Cut them into medium irregular pieces.
Set aside.
Heat 150 ml water in a medium Pan/Wok.
Add the Jaggery.
Let the Jaggery melt & caramelize over low heat. *Do not let the Jaggery burn. Your Chutney will be bitter-sweet if that happens.
Add the Mangoes followed by the Red Chili Powder & the Paanch Phoron Powder.
Cover & cook over low heat until the Mangoes soften & the liquid thickens & reduces.
Let it cool down completely.
Refrigerate in an airtight glass jar.
Serve with Pooris/Paranthas/Pulao.
Enjoy!
To make Paanch Phoron Powder: Combine 1/2 Teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds & Cumin Seeds.
Using a small Dry Grinder Jar, make a fine powder. Store in an airtight container. Use as required. This can be used as Achaari Masala as well when you cook Achaari Baingan, Chicken/Gosht, Paneer, etc.
