This chutney is very spicy and at the same time sweet to taste. It was so delicious that it got over in the first serving itself! The recipe asked for green mangoes but it looked too appealing and I decided to make it with the sweet mangoes I had at hand ;p
1 Mango, peeled and cubed
2 large tomatoes, cored, blanched and deskinned before chopping
20 curry leaves
3 tablespoons ghee or butter
2 teaspoons black mustard seeds
2 1/2 teaspoons ground cumin
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric
1 cup chopped green onion
1/2 - 3/4 teaspoon salt
Cilantro to garnish
In a large skillet, over medium-high heat, melt the ghee, add the mustard seeds. As the seeds begin to pop add the curry leaves, stirring briefly until wilted.
Add the tomatoes, cumin, red chilli and turmeric. Stir, then cook on low heat for about 10 minutes.
Stir in mango, cover skillet, and cook for another 10 minutes. Add salt and green onion, cooking uncovered for about 3 minutes. Serve hot or cold.