Peel the mangoes and cut into slivers (not too thin).
Heat the oil. Add bay leaves, red chillies, and panch phoran. once they splutter, add the slivered mangoes along with a pinch of salt, Stir and cover. Cook on low heat till the mangoes release their juice.
Add 1½ half cups of water and continue cooking on low heat till the mangoes soften and the chutney thickens. Add sugar to taste. Top the chutney with roasted ground cumin seeds.
* Panch phoran is a mix of 5 spices: fenugreek, nigella, cumin, mustard, and fennel seeds in equal quantities.
The amount of sugar to be used depends on personal preference (we like it quite sweet!) and also the sourness of the mangoes used.
