Jun 4, 2010



Raw mango -- 1 (medium)

Jaggery -- 1 cup
Red chilli powder -- 2 tablespoon (or to taste)
Fenugreek seeds -- 1 teaspoon
Cumin seeds -- 2 teaspoon
Mustard seeds -- 2 teaspoons
Asafoetida -- 1/8 teaspoons

Coconut oil -- 2 tablespoons

Salt to taste

Peel and grate mango.

Dry roast cumin seeds on low flame. When it starts crackling add mustard seeds and asafoetida. Roast till mustard seeds start crackling. Turn off the heat and let it cool.

Powder the roasted seeds in a blender. Add the grated mango to this powder and run it again until the mango is a smooth paste. Add salt, chilli powder and jaggery to it and run it again until all the ingredients are nicely mixed.

Heat oil in a thick pan and add fenugreek seeds to it. When it starts crackling add the ground chutney paste to it and roast it on a low flame until it becomes thick. (Keep stirring it or it will burn.)
Cool it and store it in an airtight bottle. Can be refrigerated upto one year.

Goes well with dosa,chapati or rice.

I am entering this recipe to NIVEDITA'S and JAGRUTI'S COMPLETE MY THALI EVENT


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