Sunday, April 28, 2013

Jag Himamshu's Raw Mango Chutney

Here's another five star recipe from my collection.
I tasted this on  a trip to India for the first time in my life and fell in love with it.

1- medium size green mango.
2- tbsp grated fresh coconut
3- green or red (dried) chillies
1- tsp whole jeera (cumin seed)
1/4 tsp whole dhania (coriander seed)

To season: Rai, jeera and karipatha.

Roast chillies, add jeera & dhania
Peel & grate the mango or chop fine.
(I slice the mango in the traditional Indian way...3 pieces longitudinally and grate in the food processor)
Add salt to taste.
Grind everything to a semi coarse paste using very little or no water.
Add 1- lime sized ball of grated jaggery and blend. 
(Limes in India are small with a one inch diameter so add a small ball of jaggery). 
Heat one tsp oil.
Add 1/2 tsp rai (whole mustard seeds). When it splutters add 1 tsp. urad dal & a few curry leaves.
When urad dal turns brown add this seasoning to chutney.

This chutney keeps well in the refrigerator.

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