Method
Rinse, dry, peel, and dice the raw mangoes into ¾-inch cubes.
In
a medium pan, heat oil on medium heat. Add mustard seeds and let them
splutter. Then add cumin seeds, fenugreek seeds, kalonji, fennel seeds,
and hing. Sauté for 30 seconds until the fenugreek turns light golden.
Add
diced mangoes, salt, and water. Mix well, cover, and cook for 8-10
minutes or until the mango pieces are soft but still hold their shape.
Stir
in jaggery, Kashmiri chili powder, and chaat masala. Cook uncovered
just until the jaggery melts and the chutney begins to gently boil.
StorageRefrigerator: Store in
the fridge for up to 2 weeks. The flavors deepen over time, and it
tastes even better the next day. Note: Always use a clean, dry spoon to
avoid introducing moisture or contaminants.Freezer: You can also freeze it in small portions for up to 2 months. Thaw overnight in the refrigerator before using. Instant Pot MethodSet the Instant Pot to Sauté (Normal) mode.
Once hot, add oil. Add mustard seeds and let them start to pop. Then
add cumin seeds, fenugreek seeds, fennel seeds, kalonji, and hing.
Sauté for 30 to 45 seconds until the spices are fragrant and the
fenugreek seeds start to change color.
Add diced mangoes, salt, and water. Mix well, then cancel sauté
mode. Secure the lid and set the Instant Pot to Pressure Cook for 2
minutes.
Once the cooking cycle is complete, do a Quick Release. Open the lid
carefully and check the mangoes-they should be tender but not mushy.
Turn the Instant Pot back to Sauté (Low) mode. Add jaggery, Kashmiri
chili powder, and chaat masala. Stir and cook just until the jaggery
melts and the chutney comes to a gentle simmer. This should take about 2
to 3 minutes.
Turn
off the Instant Pot. Let the chutney cool completely before
transferring to a clean glass jar. Store in the refrigerator for up to 2
weeks.
Turn off the heat and let the chutney cool completely. Store in a clean and dry glass jar.