Raw Mango Chutney

Remember back in India, almost every household had this notion 'No food should be wasted'. Scarcity and lack of availability made it into rule. I grew up with that mind set. My mom still follows it strictly. I have deviated from that a bit and I feel very ashamed when I have to trash things or even compost. My friend's daughter Shreya gets very upset when she can't finish food. Her parent have set a good example for her. She does not like to throw away food and gets very upset when she sees people doing it in restaurants. She asks, "Does this restaurant use compost box, can you please ask that uncle who are serving us?" We all feel proud of her but sometimes it is very difficult to convince her :) Hey, it is us who have created a monster, her mom says :)

Now you might be thinking, what this recipe has to do with throwing away food etc! My grandma never threw food away. I have written about mango trees in her backyard. Grandma would collect all the raw mangoes from the ground which fell prematurely. She would wash them thoroughly, share with all the neighbors, friends etc. She made this chutney almost everyday in summer. Sometimes she made quick instant pickle or quick Sakharamba. Mom also does same thing with mangoes from our tree in the backyard. I make it once in awhile. I remembered to take quick picture last time I made it, its not great picture but I assure you the recipe will tantalize your senses :)


1 cup Raw Mango (preferably sour)
1-2 Green Chilies
10-15 stalks of Cilantro
2-3 tbsp Fresh Coconut (I use frozen)
1/2 tsp Sugar
1 tsp Cumin seeds
Tiny blob of Ginger (optional)
Salt per taste

Preparation -
*Peel mango and dice it.
Chop chilies, cilantro and ginger into small pieces. 
Thaw coconut if you are using frozen.
Put everything in wet grinder.
Coarse grind, using very little water. Adjust seasoning.
Serve with idlis, adai, sandwiches.

Tips -
  1. * Usually I make this raw mango daal and use flesh around seed to make this chutney.
  2. You can make Mint chutney by adding 1/4 cup mint leaves. 
  3. I occasionally add tempering of 1tsp oil, mustard seeds, hing and curry leaves.

Comments

  1. I love this mango chutney. That tangy taste of raw mango is just great! A little asafoetida in the seasoning is also nice.

    ReplyDelete
  2. So glad to find your blog. I Was looking for english names for many green leafy veggies. Saw your posts and now going to try those recipes soon. Also thanks for covering khandeshi bhajjis.. I lived in khandesh and can relate to those experiences :)

    ReplyDelete

Post a Comment

Thank you for stopping by my culinary adventures. I appreciate your visits and comments. Please stop by again.

Popular posts from this blog

कुरकुरीत कांदा भजी (Kanda Bhaji - Onion Fritters)

इडली-चटणी-सांबार (Idli chutney Sambar)

कारल्याची भाजी (Bitter Gourd Bhaaji)