Ripe Mango chutney is a delicious, mouth watering side dish or a dip for Idli or Dosa. Enjoy with rice also.
Ingredients
1 slightly ripened mango
4 or more green chilies
1/4 tsp turmeric powder
salt to taste
1 tbsp oil
1/8 fenugreek seeds
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5 or more red chilies or 2 tsp crushed pepper
a pinch of hing and a few curry leaves
Preparation
Wash, and cut mango into small pieces.
Cut green chili.
Procedure
Take mango and green chili into a blender or food processor. Add salt and turmeric powder to it. Blend it into a chunky or a fine mixture. Since the mango is slightly sweet and slightly sour, you do not need to add any tamarind or jaggery, unless you want some extra. Now it is time to make tempering.
Tempering
Take oil into a small pan. Keep it on medium flame. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds one after another. Keep stirring. When the mustard seeds starts spluttering add crushed red chili, hing and curry leaves. Turn off the flame. Add this tempering to the chutney. You may use it as a dip for idli or dosa or you can eat it with rice.
Helpful Tips
If the mango is not sour enough add some tamarind or lemon juice.
If it is not sweet add little jaggery. Here I am using a sweet and sour mango. We usually get this kind of sweet and sour mangoes during summer.
Health Information
Mangoes are a good source of vitamin A, vitamin C and fiber.
Mangoes are good for promoting good eye sight.
Please feel free to write your comments and suggestions below.
You may also like
1 slightly ripened mango
4 or more green chilies
1/4 tsp turmeric powder
salt to taste
1 tbsp oil
1/8 fenugreek seeds
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5 or more red chilies or 2 tsp crushed pepper
a pinch of hing and a few curry leaves
Preparation
Wash, and cut mango into small pieces.
Cut green chili.
Procedure
Take mango and green chili into a blender or food processor. Add salt and turmeric powder to it. Blend it into a chunky or a fine mixture. Since the mango is slightly sweet and slightly sour, you do not need to add any tamarind or jaggery, unless you want some extra. Now it is time to make tempering.
Tempering
Take oil into a small pan. Keep it on medium flame. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds one after another. Keep stirring. When the mustard seeds starts spluttering add crushed red chili, hing and curry leaves. Turn off the flame. Add this tempering to the chutney. You may use it as a dip for idli or dosa or you can eat it with rice.
Helpful Tips
If the mango is not sour enough add some tamarind or lemon juice.
If it is not sweet add little jaggery. Here I am using a sweet and sour mango. We usually get this kind of sweet and sour mangoes during summer.
Health Information
Mangoes are a good source of vitamin A, vitamin C and fiber.
Mangoes are good for promoting good eye sight.
Please feel free to write your comments and suggestions below.
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