Green Mango Chutney
SERVINGS:
1.5 cups
INGREDIENTS:
1 cup frozen or fresh coconut
1/4 -1/2 cup sour raw mango – depending upon sourness
2-3 green Chilies or more – depending on spice level
1 sprig curry leaves
1 pinch Asafoetida
salt to taste
Tempering:
1/2 tsp Mustard seeds
1/2 tsp Urad dhal
Few curry leaves
Small piece of dry red chilly
2 tsp coconut oil
DIRECTIONS:
Grind all ingredients with just enough water (for frozen coconut use warm water to grind) and top off with Tempering., Serve with steaming hot white rice and a few drops of coconut oil.
CREDITS/NOTES:
Saroja’s recipe. This chutney should be extra spicy and sour to use with rice.
Variation: Roast red chilies and a pinch of fenugreek seeds instead of green chilies and grind all together.