Sweet Mango Chutney

Chop mangoes into 1cm cubes.

Heat oil in a skillet. Add mustard seeds and let them sputter.

Add mango cubes with table salt and cook covered for 5 minutes on low flame, stirring occasionally. If the mango feels dry or begins to stick to the bottom of the pan, sprinkle a little water.

Add sugar, black salt, roasted cumin powder, red chili flakes and jaggery. Mix well and add 1 tablespoon of water to adjust thickness of the chutney. Continue to cook for another 3-4 minutes, stirring regularly, till all the flavors have blended in the chutney.

Allow to cool to room temperature. Keep refrigerated.

Sweet mango chutney is a great on the side with stuffed parathas.