Medicinal Properties of Aam ki Chutney
This recipe is helpful for anorexia, vomiting and indigestion mainly caused by aggravated vata and kapha dosha.

Dosha Analysis
The recipe pacifies all three doshas (vata, pitta and kapha if taken in small quantity. It can cause aggravation of kapha and pitta, if taken in excess.

Ingredients

• 3 large sweet mangoes, slightly ripened
• 1 tsp lemon rind, minced finely
• 1 tsp lemon juice
• 10 green chillies
• 1/2" piece ginger, minced finely
• 1 tsp cumin seeds
• 1/2 tsp saunf (fennel) seeds
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• A pinch of hing (asoefetida)
• Salt to taste
• 6 tsp cooking oil

Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the fenugreek seeds, fennel seeds, cumin and coriander seeds and crush coarsely using a mortar and pestle to form a masala. This is how powders are traditionally made. If you don’t have a mortor and pestle or prefer not to use one, you may use the coffee grinder. Be sure to grind the seeds such that the powder is a little coarse.

Set aside and heat the remaining oil and add the hing and mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lemon rinds and lemon juice . Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.

If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.

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