(Sour Mango ground with selected aromatic Spices)
Cooking Time: 3-5 mins
Makes: 1-1½ Cup
Recipe Source: My MIL
1 medium Raw Mango, peeled and grated (Approx. 1 packed cup)
5-8 Dry Red Chilli, broken (I used Byadagi, adjust acc to taste)
½ tsp Methi/Fenugreek Seeds
1-1½ tbsp Black Mustard Seeds
1-1½ tbsp Sea Salt
¼ tsp Hing/Asafoetida
Mix
sea salt with grated mangoes and keep it aside covered for about ½ and
hour to hour time. The juice from mango will be released.
Squeeze the juice from grated mango and reserve it for later. Keep aside squeezed mango gratings.
Dry
roast dry red chillies, fenugreek seeds, mustard seeds and hing in a
pan on medium to low flame for about 2-3 minutes till fenugreek seeds
turns light brown in colour and you get nice roasted aroma from spices.
Cool
the spices and grind them coarsely with grated mango. Add reserved
squeezed mango juice as and when required. This Pickle/Chutney should
be quite thick in consistency and make sure that you don’t grind them
to smooth paste.
Store them in a sterilised jar in refrigerator. It
can be used up to a month’s time. Serve them with Dosa, Idli, toast or
Curd Rice and enjoy.
Make sure that you don’t grind it to smooth paste. It should be ground coarsely so that you can enjoy small chunks of spices and mango.
Tothapuri mangoes work best for this recipe. But if you don’t get them at your place then you can easily substitute it with any other sour, raw mango of your choice.