|1.||Totapuri mango 1 medium|
|2.||Dry coconut 1/2 cup|
|3.||Chana dal 2 teaspoons|
|4.||Urad dal 2 teaspoons|
|5.||Dried red chilies 6-8|
|6.||Jaggery to taste|
|7.||Salt to taste|
|1.||Oil 1 teaspoon|
|2.||Mustard seeds 1/4 teaspoon|
|3.||Curry leaves 1 sprig|
|4.||Urad dal 1 teaspoon|
|5.||Hing / asafoetida 1 pinch|
Grate the mango or cut it into pieces.
fry, individually, chana dal
and urad dal till they turn to golden brown.
Dry fry red chilies until these become crispy.
Keep aside to cool.
coconut pieces, chana dal, urad dal, red
chilies, jaggery and salt to a mixer jar.
Dry ground these into a powder.
mango gratings or pieces to
the mixer jar.
Grind the ingredients to a paste. If necessary, add little water to grind.
the seasoning and add it to the paste.
Mango chutney is ready.
|TIPS||How to make Mango Chutney?|
|1.||If you wish to store the mango chutney in a refrigerator for more time, fry the chutney with the seasoning prepared with more oil until the oil separates from the chutney.|
|2.||A point you have to know on how to make mango chutney is you can use fresh coconut pieces as a substitute for dry coconut. The mango chutney, however, cannot be stored for more time.|