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Mango chutney.
To make: sauté 5 chopped shallots,
1/2 inch chopped ginger,
3/4 tsp cumin seeds,
3/4 tsp halba/fenugreek seeds and
3 sprigs curry leaves in 3 tbsp of oil.

Add 2 sliced mangoes,
1 tsp turmeric powder and
1 tbsp kashmiri or plain chilli powder.
Stir and pour enough water to cook and soften mangoes. Season with palm sugar, tamarind/asam juice and salt. Stir and dish out.

Note: nicer taste with palm sugar instead of white or brown sugar.
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