Mango Chutney with green chillies

Here is the second version of Mango Chutney, as promised. Only, it is a month too late. Sorry for the delay.

Ingredients

Raw Mango - one medium sized
Green chillies - 10-12 nos.
Salt to taste
Asafoetida - a pinch
Mustard - 1 tsp
Urad Dal - 1 tsp
Cooking Oil - 1 tsp

Method

1. Wash and peel the mango and slice into large pieces.
   
2. Add the green chillies and salt and blend well in a food processor.
3. Heat some oil in a pan, add mustard seeds, urad dal and asafoetida. Let it sputter.
4. Season the chutney and store in an airtight container.
5. This can be had with dosa or idly.

Mango Chutney with red chillies

With the mango season around the corner and raw mangoes well on their way to the markets, chutneys, pickles and the like are a great idea. Here is a recipe for Mango Chutney, with red chillies. It can be had with dosas, bread or rice. Coming up, in a few days, is a variation of the chutney, made with fresh green chillies... but, for now...here we go!

Ingredients:

Raw Mango - one medium sized fruit
Red chillies - 15 - 20 nos.
Salt to taste
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Asafoetida - a pinch
Cooking oil - 2 tbsps

Method:

1. Wash and peel the raw mango. Cut into fairly large slices and keep aside.
2. Remove the stem from the chillies and keep aside.
3. In a frying pan, heat one tablespoon of oil, add the chillies and fry until dark red. Remove into a food processor.
4. Now add the sliced mangoes. Fry until the mangoes are cooked tender.
5. Put in the food processor, add salt to taste and blend well. Remove into a serving bowl.
6. Heat the rest of the oil in the frying pan and add mustard, asafoetida and urad dal until they splutter.
7. Season the chutney and mix well. Serve with steamed rice, idlys or dosas.