Raw Mango Chutney
Just before summer sets in, the raw mango rules in South Indian kitchens. This chutney uses the sharpness of the mango to create a pungent and delicious dish. Omit the coconut and the chutney will keep for a month in the fridge.
Preparation time: 5 minutes
Cooking time: 10 minutes
Serve: 5
Step 2: Take a kadai, heat little oil and fry fenugreek seeds, asafoetida and red chillies.
Step 3: Mix cubed mango, grated coconut, salt, and Jaggery.
Step 4: Grind them to a fine paste.
Step 5: Sarve with rotis and rice.
Raw mango - 2
Fenugreek seeds - 1 tbsp
Red chillies - 10 asafoetida - 1/4 tsp
Jaggery - 1/4 tsp
Grated coconut - 1 and 1/2 katoris
Salt to taste
Oil - 1 tsp
Method
Step 1: Peel Mango and cut into small pieces.Step 2: Take a kadai, heat little oil and fry fenugreek seeds, asafoetida and red chillies.
Step 3: Mix cubed mango, grated coconut, salt, and Jaggery.
Step 4: Grind them to a fine paste.
Step 5: Sarve with rotis and rice.
