Mango Chutney

Mango Chutney

6 medium sized raw mangoes, washed well, dried, peeled and diced

¾ cup gur

¾ cup vinegar

2 sticks cinnamon (1” piece)

2 tablespoons raisins

Salt

Soak in vinegar for 2 hours and grind to a fine paste:

10 dry red chillies, 10 cloves garlic, and 10-20 raisins

Simmer over low heat in a heavy bottom pan, the mangoes, gur, vinegar and cinnamon stick.

Cook till mangoes are done, and liquid evaporates. Stir well in-between with a wooden spoon to avoid mangoes sticking to the bottom.

Season. Add the ground red chilli mixture.

Mix well, add raisins. Cool and store in clean, dry bottles.