Friday, August 8, 2014

Ripe Mango Chutney

Well this is something that I got inspired from Konkani 'sase? or sasme' - but I just tweaked for our taste.


Ripe Mango:1 (over ripe or very soft works best here)
Green Chilies - according to your taste. Slit them.
Curry leaves - few
Mustard seeds black - 1 teaspoon
Coconut oil - 2 teaspoons ( if you not like coconut oil use whatever you like but this adds a distinct flavor)


Step 1: Peel the ripe mango and mush it up.

Step 2: Heat coconut oil and add mustard seeds (let it pop) caution: be careful and cover it or keep moving it with a spoon.

Step 3: Add the chilies (Slit them) and curry leaves - again exercise caution as it can splatter oil all over.

Step 4: Add this hot tadka (seasoning) to the mango pulp and add salt.

Mix and serve with roti, rice and dal, or with any appetizer.

I love the sweet and sour - you can add tamarind paste or jaggery to please your palate.

Note: I tried to use different color chilies - I found some purple chilies at farmer's market and added it here for color contrast. You can also use bell peppers instead of chilies to add color to this dish.

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