Very simple and addictive, needs very little preparation time, no cooking involved.
You can eat this with just about anything - rice, chapathi, pooris, dosas, bread, uppittu, as a dip. Kids will eat just about anything if you serve this chutney with it!
Ingredients
- Green Mangoes (2 Thothapuris (they are not very sour) with one sour green mango would give an ideal taste)
- Jaggery (Bella)
- Red Chilly Powder (Byadagi chilly gives the best color, if not add Kashmiri Lal)
- Salt
- Scraped Dry Coconut (Kobri) – Optional. Add if the mango is very sour. Usually not required for Thothapuri. We don't add this.
For seasoning
- Mustard
- Hing (asafoetida powder)
- Scrape or cut green mango into small pieces (same taste but different consistency – my mother-in-law used to scrape it)
- Add to mixie jar.
- Add red chilly powder. Add a little, you can always add later if you want it hotter. Jaggery should be the stronger taste in here, so go easy on the chilly.
- Now scrape/powder jaggery and add to this. This again, add a little, you can always add more later if you want it sweeter. Everything in this recipe is by and large repairable, since there’s no cooking involved. :)
- Add the dry coconut, if you are using it.
- Add salt.
- Grind it all, and check taste. Keep adding whatever you want for adjustment, until it is both sweet and hot. It should be sweet enough to be eaten on its own – that’s the test - the chilly should not be too prominent.
- Transfer to a bowl.
- Heat oil, add mustard seeds, when they splutter, add some hing powder. Keep it until the hing smell comes out, then add to chutney and mix well.
Keep this chutney in the fridge, not sure how many days it will last outside.
Drooool :)
ReplyDeletei like this chutney, but never did it on my own. Earlier my mom and now my cousin sends me. Now i'll give it a try since raw mangoes are plenty these days. Thank you.
ReplyDeleteAsha, I've found Jaggery in California. I was shopping in a spice store (which are not common here since many people buy spices when buying groceries) and asked the attendant about Jaggery. She looked it up in a book and found it called Coconut Palm Sugar in the United States. Later that day, I found it in a local upscale grocery that has lots of health food items and a more interesting selection of foods. It is explained on the wrapper that it is a "low glycemic" sugar, meaning it is digested slower thus making it healthier for diabetics. Now, I must find the other ingredients. Thanks for the post!
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