Ingredients;
Raw Green sour Mango, peeled and grated - 1 cup
dry(dessicated) coconut - 1/2 cup
Red Dry chillies - 2-3 or more according to taste
Fenugreek Seeds - 1/2 tea spoon
Mustard Seeds - 1/2 tea spoon
Salt - 1/2 teaspoon or to taste
Jaggery or Sugar - 1 tablespoon
Ingredients for tempering Oil -
1 tablespoon. Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Asafoetida - a pinch
Preparation Method:
Roast lightly, Fenugreek and mustard seeds.Mix all the ingredients and grind together to paste(not too fine). Do not add any water. When sour mango is mixed with salt and jaggery, it will release some water. For Seasoning Heat oil, add 1/4th teaspoon mustard seeds and 1/4th teaspoon cumin seeds. When they stop spluttering, add a pinch of asafoetida.Add to chutney. Mix well. Note; It is good to eat for 3-4 days if kept outside. You can keep it in the fridge and use it for 2 weeks. Choose mangoes that are a little sour. And also use more or less jaggery accordingly.
Raw Green sour Mango, peeled and grated - 1 cup
dry(dessicated) coconut - 1/2 cup
Red Dry chillies - 2-3 or more according to taste
Fenugreek Seeds - 1/2 tea spoon
Mustard Seeds - 1/2 tea spoon
Salt - 1/2 teaspoon or to taste
Jaggery or Sugar - 1 tablespoon
Ingredients for tempering Oil -
1 tablespoon. Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Asafoetida - a pinch
Preparation Method:
Roast lightly, Fenugreek and mustard seeds.Mix all the ingredients and grind together to paste(not too fine). Do not add any water. When sour mango is mixed with salt and jaggery, it will release some water. For Seasoning Heat oil, add 1/4th teaspoon mustard seeds and 1/4th teaspoon cumin seeds. When they stop spluttering, add a pinch of asafoetida.Add to chutney. Mix well. Note; It is good to eat for 3-4 days if kept outside. You can keep it in the fridge and use it for 2 weeks. Choose mangoes that are a little sour. And also use more or less jaggery accordingly.
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