With the Mango season being on full swing, it’s only natural that we end up making lots of dishes with Mangoes. We have one favorite Mango Chutney recipe from Amma that invariably finds it’s way to the table. As a rule she makes this version without fail, which tastes awesome with steamed rice and ghee. Apart from this one constant chutney, she also attempts at making other varieties as well.
From the other recipes she makes, we make sure we remember the ones we like. And then we make them again each year. In that way, today’s recipe was one such experiment that turned out really good. Not only was this great with rice, it went very well with Idli and Dosa. So you have a new side dish for Dosas. In my constant search for sides dishes to make for morning breakfast, this fits very well.
While I always thought that eating raw mango is a girl thing, not sure how I got that idea anyways, I was surprised when my boys liked the tangy raw mangoes. Ever since the season they have been demanding for more. Maybe it’s a thing that I have never seen the men at home eating raw, tangy mangoes. So when we recently got some raw mangoes, hoping to make some pulihora
, or chutney
, I immediately saw them asking for it. I gave them one and saved up the other. Which ended up as yet another awesome chutney, which I am yet to click pictures.
Today’s recipe on the other hand, is a recipe from Amma. She vouched that this tastes great with Dosa and true to her word, it was indeed very nice.
Raw Mangoes, grated – 1 cup
Dry Red chilies – 2
Mustard Seeds, Urad Dal – 1 tsp
Methi Seeds / Fenugreek – 1/4 tsp
Salt to taste
Green Chilies – 2
Sugar – 1/4 tsp
Oil – 2 tsp
Mustard Seeds, Urad dal – 1/4 tsp
Curry leaves few
Methi seeds – 1/4 tsp
How to make the Mango chutney
Wash and pat dry the mango, grate and keep it aside.
Dry roast Red Chili, Mustard, Urad dal, Methi on a low flame. Keep it aside for cooling.
In a mixer, take the roasted chilies, mustard, urad dal and methi. Pulse for couple of times. Then add green chilies and pulse again. Finally add sugar, salt and grated mango to the mixer and grind again without water.
Transfer to a bowl, and temper with mustard, methi seeds, curry leaves and pour over the ground chutney
Serve with idli, dosa.
Make sure you grind without adding water.
This stays for nearly a week on refrigeration. Make sure you use only the amount you need each time and use dry spoon.
Other Mango Recipes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16