Green Mango   		1 ½ kg
	Sugar			1 ½ kg
	Pepper Powder		1 tspn
	Cumin seeds		2 tspn
	Vinegar			200 ml
	Chilli Powder		2 tspn
	Salt			4 tspn
	Ginger			1 inch
	Asafoetida		1/2 tspn

• Peel and shred the mangoes.Add salt.
• After four hours squeeze out the salt water.
• Weigh the shredded mango for 2 ½ kg. Use 1 ½ kg sugar.
• Heat the vinegar and add the sugar.
• Add chilli and pepper powders and chopped ginger.
• Cook, stirring continuously, till it becomes a thick syrup.
• Add shredded mango.
• Roast the cumin seeds and asafoetida, grind them together,
  and add to the chutney.
• Keep stirring till a thick consistency is obtained.
• Bottle when cool.

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