Sweet Mango Chutney with Palm Jaggery

Sweet mango chutney with rotis, just imagine this combination. Dont you drool to this combination, but i do. Its been a while i prepared this chutney at home,usually my Grandma makes excellent chutney with jagggery and cubed mangoes. I just skipped both and went for grated mangoes along with palm jaggery. This makes an excellent chutney with less ingredients. You may wonder why am posting suddenly this mango chutney, i have a reason to post, actually i prepared this post long back and this chutney suits prefectly for this week's blogging marathon. Today am running my third week of blogging marathon and the theme of this week is Summer specials.

Personally summer means mangoes for me, eventhough the weather will be too hot people will never stop enjoying this King of fruits during its peak season. I think this sweet mango chutney suits prefectly for this week's theme, we enjoyed having this fingerlicking grated raw mango and palm jaggery chutney with bread slices for our sunday brunch while for dinner with rotis.Somehow my enfants enjoyed having this chutney with rotis.Prepare the palm jaggery syrup bit earlier by cooking  a cup of palm jaggery pieces in a cup of water until the jaggery gets melts and the syrup turns a bit thick, strain it and use it as syrup.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41.

1cup Mango (grated)
1cup Palm jaggery syrup
1tsp Kashmiri Red chilly powder
1tsp Mustard seeds
2tbsp Oil
1/4tsp Salt

Heat enough oil,let splutters the mustard seeds, add immediately grated mango, sauté for few minutes.

Add immediately the red chilly powder, salt, cook everything for few seconds.

Add the palm jaggery syrup and cook until the mangoes gets cooked and turns thick..

Serve this chutney warm or chilled.

Conserve in room temperature,this chutney stays prefect for 2-3days.