Monday, 7 May 2012

Green Mango Chutney

Green Mango is full of lots of vitamin C, and they are great for warding off anemia and for increasing the integrity of blood vessels.
Here is the Konkani/Manglorean version of Green Mango Chutney which can be served with dosas as well as rice and dal.

Green Mango - 1/2
Coconut grated/desiccated - 1 cup
Green Chillies - 4
Salt to taste
For seasoning:
Oil - 1 tsp
Mustard - 1/4 tsp
Methi or Fenugreek seeds - 1/4 tsp
Hing/Asofoetida - 1/4 tsp
Remove the skin of the Green Mango and cut into cubes.
Finely wet grind the green mango pieces, along with coconut, salt and green chillies.
Now transfer the ground paste to a bowl.
Take a seasoning pan, keep on low heat, add oil, then fry mustard seeds, methi seeds till then crackle.
Now add the hing and pour over the chutney in the bowl.
Mix well and serve.

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