Ingredients

The following ingredients have 2 Servings
  • 1 cup green mango (roughly chopped)
  • 2 tbsp chana dal (/split chickpea)
  • 3 tbsp urad dal (/skinless black gram)
  • 3 red chili
  • 1/2 tsp asafoetida  
  • 1/2 tsp salt (or as required)
  • 1/4 cup water
  • 1 tsp vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp urad dal (/skinless black gram)
  • 8 curry leaves  

Instruction

  • Cut green mango. Measure and take 1 cup.
  • In medium flame, dry roast chana dal until it becomes golden brown, transfer them to a plate. Again start dry roasting urad dal until they also turn golden brown. Add few drops of oil and roast asafoetida and red chilies together.
  • Allow all the ingredients to cooled down to the room temperature. Once it is cooled down, transfer them to the mixer grinder. Add salt and grind it until they are smooth in texture.
  • Seasoning is optional. For seasoning. Heat pan, add a teaspoon of cooking oil followed by black mustard seeds and urad dal. Allow mustard seeds to splutter. Add curry leaves, let the curry leaves sizzles in the oil for few seconds. Pour the seasoning over the chutney. Serve immediately.