#MaangaiSpicyChutney #RawMangoSpicyChutney : This Summer I have been experimenting with #maangai to prepare variety of recipes other than what I usually do. The other day I was watching a cookery show on television by the famous Revathi Shanmugam. In that show she demonstrated the way her Telugu neighbour used to make a spicy maangai chutney that goes well with rice as well as tiffins. So far I have done chutneys with raw mango along with coconut. I found that her maangai chutney is without coconut. So I tried this spicy chutney following her method and added mint leaves also to give an extra zing to the chutney. The addition of mint leaves gave a distinct welcoming aroma to the spicy maangai chutney.
Here comes the recipe.
Method :
Heat a kadai with oil on a stove over a medium flame.
First crackle mustard seeds and then add black gram dhal.
Then add gram dhal and keep stirring until dhal becomes golden color.
Add red chilly & green chilly and stir for a minute.
Finally add asafoetida powder and turn off the stove.
Now add grated mango and stir for a minute or so.
Then transfer into a plate or bowl to cool down.
Once all the roasted and sauteed ingredients have been cooled down to room temperature, transfer into a mixer jar. Add required amount of salt.
Grind coarsely without adding water.
The water content of maangai is just enough to grind the ingredients.
Finally add mint leaves [ pudhina ] and grind.
If necessary add little water to grind the chutney.
Transfer into a serving bowl.
Tasty spicy chutney is ready.
Goes well with all tiffin varieties and also with rice.
You might like to try
For tasty accompaniments
Chutney Recipes
Ideas for tiffins and other dishes
Recipe Index
Here comes the recipe.
Ingredients : | |
---|---|
3/4 cup | Maangai [ raw mango ] grated |
3 or 4 | Red chilly |
3 or 4 | Green chilly |
1 Tsp | Mustard seeds |
1 1/2 Tsp | Black gram dhal |
2 Tsp | Gram dhal [ kadalai paruppu ] |
1/2 Tsp | Coriander seeds |
1/4 Tsp | asafoetida powder |
20 - 25 | Mint leaves [ Pudhina ] |
1 Tsp | Oil |
1 Tsp | Salt [ adjust ] |
Method :
Heat a kadai with oil on a stove over a medium flame.
First crackle mustard seeds and then add black gram dhal.
Then add gram dhal and keep stirring until dhal becomes golden color.
Add red chilly & green chilly and stir for a minute.
Finally add asafoetida powder and turn off the stove.
Now add grated mango and stir for a minute or so.
Then transfer into a plate or bowl to cool down.
Once all the roasted and sauteed ingredients have been cooled down to room temperature, transfer into a mixer jar. Add required amount of salt.
Grind coarsely without adding water.
The water content of maangai is just enough to grind the ingredients.
Finally add mint leaves [ pudhina ] and grind.
If necessary add little water to grind the chutney.
Transfer into a serving bowl.
Tasty spicy chutney is ready.
Goes well with all tiffin varieties and also with rice.
You might like to try
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For tasty accompaniments
Chutney Recipes
Ideas for tiffins and other dishes
Recipe Index
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