As it always happens, the best mangoes are chosen first for making pickle and chutney. Small ones are left, often neglected in some corner of the kitchen table. The heat shrivels them and turns them slightly tender, yellow and mildly sweet. They are in between- neither ripe nor raw. To salvage them, all I could think of was to make instant sweet mango chutney. Easy to make and great in taste….
Slightly ripe mangoes
Salt to taste
Sugar to taste
Roasted and powdered cumin seeds 1 tsp.
Peel the mangoes.