Ingredients
Method
1. In a pan, add 3 cups of water.
2. Add jaggery and dry mango powder.
3. Cook on low flame till the jaggery dissolves completely.
4. Cook for 5 more minutes on medium flame or till you get the desired flowing consistency.
5. Note that the chutney thickens even after it cools down. So make sure it does not thicken.
6. Switch off the flame.
7. Coarsely grind the cumin seeds.
8. Add salt, black salt, cumin seeds and red chilli powder to the jaggery mixture.
9. When it cools, store it in a glass container.
10. This chutney can be stored in a refrigerator for up to 6 months.