Maangai-Herbal-Chutney

#MaangaiHerbalChutney  #RawMangoHerbalChutney : As you all know, due to corona pandemic, we all have been living under lockdown condition since the end of March 2020  till date. Since then almost all shops and hotels except medical shops are closed and people are advised to sit at home and not to roam around freely.
There are three small houses in our house premises and three families are living in these houses. They help us to maintain garden and also in domestic chores. They are working in local market for their livelihood. During lockdown they were not able to go for work and were facing difficult times. So we decided to feed them idli in the morning. We couldn't prepare coconut chutney as the price of coconut is too high here and we have to go to a particular shop to get coconuts.
Basically, a tasty chutney requires to balance spiciness, sourness and salt. Chutney also needs an ingredient that would combine all ingredients together and gives volume & texture to it.
We have a wide Pudhina [ Mint ] bed in my garden, Curry leaf plants, Mango trees and Omavalli [ karpooravalli ] plants. Also we planted turmeric last year and harvested tubers in January.  After careful thought I found out a formula to prepare a spicy & tasty chutney including all the fresh green leaves and raw mango with other condiments.
We need to increase our immunity now to save ourselves from that deadly virus. Keeping that in my mind I have included black pepper, ginger, garlic, turmeric tuber, coriander seeds and cumin seeds. I have taken fried grams to combine all the ingredients together. I took lots of green chilly & red chilly to give spiciness to the chutney.
The outcome was a great success and liked by all.
The best part is all the ingredients are combined together in raw form and no need to saute or roast on fire. It is really an immune booster and rich in antioxidant as fresh leaves have been used and they are not cooked on fire. So their nutrients and medicinal properties remain intact.

I have been making this herbal chutney since March till date and continues to remain a hot favorite of all. Now I can proudly say, I have mastered the art of preparing this spicy green herbal chutney and now I needn't have to check salt & spiciness since whenever I prepare this chutney, I am able to get perfect taste, texture and flavor!!
Thus the proverb, "Practice makes a man perfect"  proved.

Ingredients :
1 medium size	Maangai [ Raw green mango ]
2 Handful	Pudhina leaves [ Mint ]
1 Handful	Curry leaves
15 - 20	Omavalli leaves [ Karpooravalli ]
1/4 cup	Coriander leaves chopped [ optional ]
15 - 20	Green chilly [ Adjust ]
2 - 3	Red chilly dry [ Adjust ]
5 - 6	Small Onion
4 - 5	Garlic cloves
3/4 in long	Ginger piece
1/2 in long	Turmeric Tuber*
15 - 20	Black pepper corns
1 Tsp	Cumin seeds
1 Tsp	Coriander seeds
1 Tbsp	Fried gram [ Pottukadalai ]
2 Tsp	Salt [ Adjust ]
1 Tsp	Vinegar**

* If turmeric tuber is not available then take 1/4 Tsp of Turmeric powder
**Vinegar is added to avoid discoloration due to pudhina leaves [ Mint ].
Lemon juice can be used instead of vinegar

Note : The measurements given above for greens are just for reference only. They can be altered according to availability.

Method :
Wash mango and chop into 1 inch cubes with skin.
Wash all the leaves in water two or three times and drain in a colander or over a cutting board.
Wash green chilly.
Now take all ingredients except vinegar in a mixie jar and grind without adding water.

The water content of the leaves and chilly is enough to make into a coarse paste.
Then add some water & vinegar and grind into a smooth paste.
Adjust salt.
Transfer into a serving bowl.

Hot and spicy green maangai herbal chutney is ready to relish with hot idli.

Keep hot idlies on a plate and serve one or two spoons of  maangai herbal chutney. Dig a pit at the center of chutney and pour a teaspoon of gingelly oil [ sesame/til oil ]. Enjoy!!!...

Note :
Alter the amount of raw mango [ maangai ] and green chilly according to your taste.
If raw mango [ maangai ] is too sour then reduce the quantity of raw mango [ maangai ] and increase that of green chilly.


Other chutney recipes you might like to try

Tamil :Pirandai thuvaiyal English : Veldt grape chutney

Tamil : Kothamalli Pachai chutney English : Coriander leaf green chutney

Tamil : Pudhina thayir chtuney English : Mint yoghurt chutney

Tamil : Vallarai chutney English :  Centella Chutney

Tamil : Poduthalai thuvaiyal English : Purple Lipia Chutney

For other tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Maangai-Spicy-Chutney

#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.

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

Maangai Chutney 1

Maangai Thaengai Chutney

Kadalai Chutney

Paruppu Thuvaiyal

Peerkangai Thakkali ..

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Maangai-Thaengai-Chutney

#MaangaiThaengaiChutney  #MangoCoconutChutney : One more Summer special chutney with mouth watering #RawMango.
Here comes the recipe.

Ingredients :
1/2 cup	Coconut scraping
4 - 5 pieces	Raw mango [ maangai ] (adjust)
3 - 4	Red chilly
1/4 cup	Fried grams [ pottu kadalai ]
1 clove	Garlic
1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Oil
To Temper :
1/2 Tsp	Mustard seeds
8 - 10	Curry leaves
1/2 Tsp	Oil

Method :

Heat a kadai with 1/2 Tsp of oil on a stove over a slow flame.

Add red chilly and roast until smell comes out.

Turn off the stove and transfer into a mixer jar.

Put all other given ingredients also into the mixer jar.

Grind without adding water.

Then add enough water and grind coarsely or according to your taste.

Transfer into a serving bowl.

Again heat kadai with oil.

Temper mustard seeds and then add curry leaves.

Turn off the stove and transfer the tempering over the ground chutney.

Ah! aha!... tangy and spicy maangai thaengai chutney is ready.

This chutney goes well with all breakfast items such as idli, dosai, 

upma, and Pongal.





Other recipes you might like to try

Maangai Chutney 1

Green Chilly Chutney

Green Coriander seeds Chutney

Maangai Chutney

Pudhina thuvaiyal

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Avakkai Urugai - My Style

#AvakkaiUrugai : Come Summer... We all think about mango only!!.. Mothers and grand mothers start planning to prepare fresh urugais - pickles with these tangy mangoes. Small small tender mangoes formed on the mango trees tell us the arrival of the Summer. These tender mangoes are used in the preparation of Vadumaangai.- pickling tender mango in salt.
Other famous preparation is known as #Avakkai. In Avakkai #urugai the pieces of mango are immersed in oil mixed with chilly powder, salt and other condiments such as mustard and fenugreek.
We like the soaked mango pieces and not the oil mix. So my mother started doing avakkai in her own style.
This is not the original Avakkai preparation. The main ingredients used for the avakkai is same as the original one. But processing slightly differs from it. This is our family style avakkai urugai.

The raw mango used here is not very sour tasted ones, commonly called kili mookku mango or Bengaloora. The raw mango should have well formed seed inside.

Now lets see the method of preparation.

Ingredients :
1 kg                                   Raw Mango [ approx. 5 mangoes ]
1/2 cup                              Red Chilly powder
1/2 cup                              Salt
1/2 cup                              Gingelly Oil [ til / sesame oil ]
1/4 cup                              Mustard seeds
1/8 cup                              Fenugreek
2 Tsp                                 Turmeric Powder

Method :
Day 1 :
Wash mango well in water. Pat dry with a clean kitchen towel.
Now comes the hardest tasks of this urugai making!!
Cut into halves with hard seed shell intact. Remove the nut inside the seed.

Cut into 1 inch pieces.

Transfer the pieces on to a plate.
Dry in the Sun for 4 to 5 hours.

Then keep the half dried mango pieces closed with a thin muslin cloth.

The main process starts only in the evening.
Keep a kadai on a stove and add oil.
Heat over a medium flame until it reaches fuming temperature.
Turn off the stove and allow the hot oil to cool down.

Now have to grind mustard and fenugreek separately in a mixer grinder.
Do not grind them into a fine powder.
Let them be slightly coarse.
Take chilly powder, salt and other powders in a bowl.
Mix well and keep aside.

Take a clean and dry food grade plastic container with lid.
Add cooled oil and mixed powders into the container.
Mix well using a long spoon.

Add 15 to 20 mango pieces and mix well to coat the pieces with oil mix.
Then add next lot of mango pieces and mix well.

After coating all the pieces with oil mix, close the container with lid and keep aside for three days.

Day 2 :
Shake well to rotate the pieces from top bottom and vice versa.
It can also be mixed with a clean and dry spoon.
Again close and keep aside.

Now it can be observed that the water present in mango oozes out and settles down at the bottom as an oily mix.
Since mango has been dried for a day very little water only oozes out.

Day 3 :
Today also shake well to move pieces from top to bottom layer and vice versa.
The amount of oily mix today would slightly more than yesterday.

Day 4 :
Take a big clean and dry plate.
Transfer the mango mix over to the plate.
As far as possible do not pour the excess oily mix which settled down at the bottom of the container. { this oily mix can be stored in a separate container and used in our day to day cooking }
Dry in the hot Sun for the whole day.
In the evening keep it closed with a clean and dry muslin cloth or with another big plate.
Before closing with another plate make sure that the mango comes down to normal temperature.

Day 5 :
Today also dry in the Sun. If the temperature is more than 40 degree Celsius dry for two days.
If it is below that dry for 3 or 4 days.
The mangoes should have little water content in it.

Then only it remains soft and easy to bite. Otherwise it would become very hard and tasteless.

Then store in a clean and dry glass bottle. If glass bottle is not available then it can be stored in pet bottle. Close and allow to cure.

It takes around 20 days to get the real taste of avakkai urugai.
The avakkai urugai can be enjoyed after it has been cured well.
This avakkai urugai will be good for years together.
As days pass the taste would be good.
But the color changes from bright red color to slightly dark.







Other pickle recipes you might like to try

lemon in salt

kothamalli thokku

nellikkai thokku

thakkali thokku

maangai thokku