Contributed by Mrs. Lolita Britto.
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Teaspoon | Cooking Oil | |
| 1/2 | Teaspoon | Coriander/Dhania | Roasted |
| 5 | Large | Dates | remove seeds |
| 1 | Teaspoon | Jeera/Cumin Seeds | Roasted |
| 1 | Teaspoon | Lime Juice | |
| 3 | Large | Mango - Raw | Pared and cut in chunks |
| A | Little | Salt | to taste |
| 2 | Teaspoon | Sugar |
Pare the green mangoes and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
Drain, mash well and set aside to cool.
Blend together the rest of the ingredients with
the mango without adding any water, to a smooth paste.
Adjust salt if needed.
Remove from blender and store in an airtight container.
This chutney keeps well for over a week when properly stored in the fridge.