Mango Chutney

Personal favorite:
 INGREDIENTS:

1 T ghee 

1 T ginger root, grated

1/4 t mustard seeds 

1/4 t cumin seeds

1/4 t kalonji seeds

1/4 t fennel seeds

1/4 t fenugreek seeds 

2 ripe mangoes, washed, peeled and coarsely chopped

Pinch of salt (opt)

Pinch of black pepper (opt) AND OR

Cayenne pepper (opt), as desired 

Sugar, as desired or at least 3 T

PREPARATION:

1. Chaunce in the ghee the ginger until a little brown
2. Add the next five spices (AKA panch purang)
3. When the mustard seeds stop popping, add the mango and give a little stir to coat with seasoning.
4. Add the remaining seasoning as desired. 
5. Add enough water to cover and cook the mango until thoroughly heated.
6. Mash and the add sugar and finish cooking when thickened as desired

Another from long ago:

INGREDIENTS:

2 medium sized, ripe mangoes
1-2 T ghee
2 t fresh ginger, grated
1/2 t cumin seeds
1/2 t mustard seeds
1/2 t coriander powder
1/4- 1/2 t black pepper, as desired (or use dried red chili)
1/2 t turmeric
1/4 cinnamon
1/4 c water
1/4 c sugar

PREPARATION:
1. Slice and peel the mangoes, coarsely cut into chunks.
2. Chaunce in ghee the ginger, cumin and mustard seeds. After the mustard seeds pop, add remaining spices and mango in quick succession.  Stir well until the mango is coated with the ghee and spices.
3. Add the water and sugar, cover and cook on medium heat until the mango is tender (about ten minutes). Mash. Uncover and continue to cook until nicely thickened (a few minutes more). Now its ready to offer.