Chutneys are an integral part of Indian cuisine. Each region of India has its own varieties of chutneys. It is a must have accompaniment with idlis, dosas, pakodas or sometimes to simply add zing to a simple meal like dal chawal. One such chutney is the Andhra style raw mango chutney. This tangy chutney goes well with dosas, pakodas, dal chawal etc. Lets take a look at the recipe:
1 cup Raw mango ,chopped (kachchi Kairi)
1 small Onion, chopped (pyaaz)
1 tsp Coriander seeds (dhaniya)
1 tsp Cumin seeds (jeera)
1 tsp Sesame seeds (til)
2 Dry red chillies
1 tsp Oil (tel)
2 tbsp Coconut grated (nariyal)
a small piece of Jaggery (gud)
Salt as per taste (namak)
1 tbsp oil (tel)
1 tsp Mustard seeds (rai/ sarson)
½ tsp Asafoetida (hing)
7 to 8 Curry leaves (kadi patta)
- Dry roast coriander seeds, cumin seeds, sesame seeds and dry red chillies.
- Keep it aside.
- Heat 1 tsp oil in a pan.
- Add chopped onions.
- Saute the onions for 2 to 3 minutes.
- Add chopped mango.
- Mix it well and let it cook.
- Let this mixture cool down.
- To this mixture, add all the roasted spices (cumin, sesame and coriander seeds, red chillies), coconut, jaggery, salt, little water and grind to a fine paste.
- Prepare a tempering by heating 1 tbsp oil, mustard seeds, hing and curry leaves. Add the tempering to the ground paste.
- Andhra style raw mango chutney is ready to be served.
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