MANGO CHUTNEY

This is a nice chutney to serve as a side dish for biriyani or fried rice. It can also be a side for a meal of white rice, dal, fried fish and vegetables.  It is extremely easy and quick to make.  I usually make it when a batch of mangoes is in danger of ripening too fast and going bad.

Ingredients

Mangoes (ripe) - 4 cups, chopped
Oil - 4 tbsp
Mustard seeds - 1 tsp
Curry leaves - chopped, to taste
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Brown sugar - 2 tsp
Salt to taste

Heat the oil.  Pop the mustard seeds in hot oil.  Make sure you cover the utensil while the mustard seeds are popping. Add the curry leaves and quickly mix them in to coat the leaves with oil. Then, add the mangoes, chilli powder, turmeric powder and salt.  Mix well.  Turn the heat down, and cook for 10 minutes, all the while mashing the mangoes in well, using a potato masher or a large fork.  Add the brown sugar.  Stir in well.  Turn up the heat.  Mix well one last time and turn the heat off.