When you think of something to whip up swiftly and tasty, chutney is the answer. One among my chutney's list is this instant mango! I asked my mom about this recipe, wrote it down, and tried my hands on it😺. She serves this with dal-chawal, wheat upma, and curd rice. This chutney is a must during the summers☀ for us, as the raw mango helps cool down the body and protects from sunstroke or heat stroke and the salt can be altered, unlike the pickles. So it's a good choice for BP patients too👴👵. I couldn't post this recipe in the summers, surprisingly raw mangoes are still available at the local market, so made a post now😇. Without any further delay, let's get started with this delicious recipe 😋
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To make this recipe, you'll need :
Raw mango (chopped)
|
1 ( weighs 170 grams after chopping)
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Red chili powder
|
1 Tablespoon + 1 teaspoon
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Coconut powder
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2 Tablespoons
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Mustard-fenugreek powder
|
1 teaspoon
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Garlic cloves
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6 nos
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Salt
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To taste
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For the tempering :
Mustard seeds
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1 teaspoon
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Urad dal
|
1 teaspoon
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Hing
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1/4th teaspoon approx |
Dried red chillies
|
A few
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Curry leaves
|
A few
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Oil
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1 Tablespoon
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Method :
1. To a mixer jar, add chopped raw mango (reserve some for later), salt, coconut powder, red chili powder, mustard-fenugreek powder, and blend it into a chutney.
2. Now add garlic cloves and the reserved mango pieces and pulse until they turn into rough bits.
3. Remove from the mixer jar and start making the tempering.
4. Add oil, when the oil gets hot, add urad dal and fry until it changes its color to light brown. Now quickly add mustard seeds, hing, curry leaves, and red chilies..
5. Switch off the flame and allow the tempering to cool down a bit.
6. Once it's cooled down, add the tempering to the chutney, mix well and serve.
Pictorial :
1. To a mixer jar, add chopped raw mango (reserve some for later), salt, coconut powder, red chili powder, mustard-fenugreek powder, and blend it into a chutney.
2. Now add garlic cloves and the reserved mango pieces and pulse until they turn into rough bits.
3. Remove from the mixer jar and start making the tempering.
4. Add oil, when the oil gets hot, add urad dal and fry until it changes its color to light brown. Now quickly add mustard seeds, hing, curry leaves, and red chilies..
5. Switch off the flame and allow the tempering to cool down a bit.
6. Once it's cooled down, add the tempering to the chutney, mix well and serve.
Enjoy!
Notes :
How to make Mustard-fenugreek powder?
To make mustard-fenugreek powder, take a small cup of mustard seeds and 1/4th measure (the same cup used to measure mustard) of fenugreek seeds. Dry roast both the seeds, allow them to cool down, and make powder of it. This powder can be used in the preparation of mango rice, karela recipes, radish leaves stir fry.
Thank you for visiting Blessy's Kitchen 😋
