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.

Pudhina Chutney - à la Amrutha!

I am back after a rather long absence. To compensate, I have two recipes today. The first is the recipe for Pudhina Chutney, which is very different from the ones I have seen on the Internet. It uses no onions or garlic, given that the two items were contraband during my great-grandmother's time. Anyway, here it is.


Ingredients:

Pudhina (Mint) Leaves - 5 cups
Tomatoes (big) - 2 nos.
Dried red chillies - 10-12 nos.
Tamarind - one ball of the size of half a lemon
Asafoetida - a pinch
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Cooking oil - 3 tbsps
Salt to taste

Preparation time: 20 mins

Method:

1. Heat 1 tablespoon of oil in a frying pan and add the red chillies. Once they are well fried, remove into a food processor.
2. Chop tomatoes into large pieces.
3. Add some more oil and add the tomatoes. Fry until the tomatoes are soft and well-cooked. Remove into the food processor.
4. Add half a tablespoon of oil and add the pudhina leaves. Fry until they wilt and become dark green in colour.
5. Remove into the food processor. Add the tamarind and salt and grind to a fine paste.
6. Remove into a serving bowl.
7. Heat the remaining oil and add mustard seeds, Urad dal and asafoetida. Once the mustard has sputtered, add to the chutney.
8. Serve with steamed rice and ghee. This can also be used as a side-dish for chapathis or toasted bread.