November 13, 2007

Raw Mango Chutney (Mavinakayi Chutney)

1/2 medium sized Raw Mango (cut into 2 equal half’s, take only half portion cut into small pieces)
1 cup of grated fresh coconut
6-7 Green chilies
Salt to taste
1/4 of fenugreek (Methi seeds)

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

  • Heat half a tbsp of oil in a non-stick pan, add the slit green chillis and saute for a few seconds and keep aside.
  • Fry Methi seeds in half tbsp of oil for few minutes till it turn golden brown.
  • Grind the fried green chilies, Mango pieces, Methi seeds, grated coconut along with salt, to a coarse paste adding a few tbsps of water.
  • Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
  • Immediately add this seasoning to the ground paste. Serve with hot idlis, dosas, chapatis and rice with ghee.

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