Ingredients

The following ingredients have 3 Servings
  • 1 large raw mango (peeled, stone removed and cubed.)
  • 3/4 cup freshly grated coconut
  • 2 tablespoons gram dal
  • 2 tablespoons urad dal
  • 4-6 dried red chilies
  • 1/4 teaspoon asafoetida
  • Salt
  • For tempering:
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 6-7 curry leaves
  • 2 teaspoons oil

Instruction

  • Keep the grated coconut and chopped mangoes ready.
  • Heat 4 teaspoons oil in a kadai and fry gram and urad dal until golden brown. Remove to a plate.
  • In the same kadai fry asafoetida and dried chilies. Allow this to cool along with fried dals. Grind along with grated coconut and mangoes. Add salt while grinding.
  • Heat 2 teaspoons oil in a small kadai and make a tempering of mustard seeds,asafoetida and curry leaves.
  • Add the tempering along with oil to the chutney.
  • Mix well and serve mango chutney with idli/dosa/steamed rice.