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Mango Chutney, is a speciality of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. I will add all the variations I know as I get time. Chutney is a tasty sauce, you can have it with your poppadoms or with your main course.
Below is the recipe for the easiest one.
Ingredients for Type 1Edit
- 1 large raw (unripe) mango, peeled and cut into 1" cubes
- 2 tsp mustard seeds
- 3 tbsp vegetable oil (e.v. olive oil works)
- 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
- 3-4 dry red chillies
- 2-3 green chillies (you can add more if you want it spicier)
- 1 tsp lime juice (if mango is not sour enough)
- 1 tsp turmeric powder
- 3/4 tbsp salt (adjust to taste)
Procedure for Type 1Edit
- Heat the oil in a pan.
- Add mustard seeds, asafoetida, green chillies and red-chillies. Wait till the mustard seeds splutter and remove pan from stove.
- Grind the above mix with mango, lime juice (if needed) turmeric and salt
Notes, tips, and variationsEdit
- Serve with hot rice or bread
- Works as an excellent spread on a sandwich
- If it is not too spicy then you can serve it as a dip for tortilla chips
- You could also serve with yoghurt/curd
- Typically presented in restaurants in a steel dish with a spoon for serving oneself
- Vary amount of salt and spices as needed
- Delicious with white meat (not raw)