This is one of the quickest chutney you could make and is one of my favorites during summers, when its mango season. Again this dish has been passed on to me by mom and to her by my ajji . It goes equally well with rice and chapathis. It has a good sheflife of about couple of weeks. This dish provides a mad medley of tastes – spice, sweetness and sourness with distinct taste of hing. . This can be eaten with rice and ghee or can be eaten with chapatis.
Ingredients:
Raw Mango : 1 Medium sized, peeled and roughly chopped into smaller pieces
Red Chilly powder : 2 to 3 tsps.
Salt per taste
Jaggery 2 to 3 tsps.
Asafoetida( Hing) : 1/4 tsp
Oil, mustard and pinch of hing for seasoning.
Preparation method.
Blend mango, salt, chilly powder, jiggery and hing to a smooth paste in a blender without adding water. Jaggery, salt and mango will release enough water to give a good consistency to chutney. Adjust salt and jaggery per taste. Heat oil in a seasoning pan and once hot add mustard and hing. Turn off the heat and season the chutney. Store it in an airtight container.
Oota ayita 
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