Sunday, July 17, 2011

Raw mango chutney


2 cups raw mango skin discarded and grated
2 dry red chilies (roasted)
1/4 tsp fenugreek seeds (roasted)
2 tbsp sugar
salt for taste


1 tsp Mustard seeds
Hing powder

Grind all the ingredients together except the seasoning. Add a few tbsps of water to grind to a smooth chutney consistency. Do a taste check, if the raw mango is not tart enough for the chutney you could add some tamarind at this point and grind again.
Next comes the seasoning which is optional but it give a good aroma to the chutney. Heat a tsp of oil, add mustard seeds. Once the mustard seeds start to splutter turn off the heat and add a dash of hing powder.

Serve chutney with dosas, idlis or as an accompaniment to a rice dish.

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