Tasty Mango Chutney


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A perfect tangy accompaniment for idlis, dosas and snacks. . .

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Preparation Time:    Cooking Time:     Makes 4 servings
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3 tsp oil
6 to 8 red chillies
1/2 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)
1 big raw mango , grated
1/2 coconut , grated
jaggery (gur) to taste
salt to taste
1/2 tsp mustard seeds ( rai / sarson) ( I525 / sarson) tempering

  1. Heat 1 tsp of oil in a broad pan, add the red chillies, fenugreek seeds and asafoetida and saute on a medium flame till you get a good aroma.
  2. Add the mango, coconut, jaggery and salt, mix well and saute on a medium flame till the jaggery is dissolved and mixture becomes pulpy.
  3. Cool and blend in a mixer using no or very little water till smooth.
  4. Tranfer it to a bowl and keep aside.

For the tempering

  1. Heat the remaining 2 tsp of oil in a small pan, add the mustard seeds and saute till they begin to crackle.
  2. Add this tempering to the chutney and serve.

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This recipe was contributed by geetharam32 on 22 Mar 2011

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