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.


Ingredients:

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)

Method:

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.

No comments:

Post a Comment