1 large Slightly Ripe Mango skinned chopped
3-4 tbsp brown/dark muscovado sugar or more if you like it sweet
4 slit green chillies
Salt to taste
1-2 tbsp Oil for seasoning
Nigella/Kalonji or mustard seeds for seasoning
Dries Neem flowers (Opt)
Cook the mangoes with green chillies and salt in a cooker or microwave with a few tbsp of water till done. Now add the sugar and let it simmer for a few minutes while you get the seasoning ready (You could add a few tbsp of Vinegar and lemon juice at this stage if you like your chutney a bit tart and want to store it longer.). Heat oil in a pan and splutter the kalonji seeds or mustard seeds along with neem flowers (if using) and add this to the mangoes. Mix well. You could adjust salt and sugar at this stage and transfer into a sterilized jar. This can be stored for about a week in the refrigerator. You could add a few tbsp of Vinegar and lemon juice if you like your chutney a bit tart and want to store it longer.
Note: Neem flowers give it a sort of bitter taste that I like and they look gorgeous in the chutney. Fresh neem flowers are found in abundance in India during summer and are rich in anti-oxidants. Fresh flowers can be dried just like herbs and stored.
Traditionally this Chutney or Pachidi is made with Jaggery which is an unrefined sugar.