Mango and Coconut Chutney

Dish of the Day:

Mango and Coconut Chutney:

Ingredients :
1 cup of freshly chopped coconut
½ cup fresh green raw mango pieces
3-4 green chillies
salt to taste
For tempering:
1 tsp mustard seeds
8-10 fresh curry leaves
big pinch asafoetida
1 tsp oil
3/4 tsp split black gram
1 dry red chilli

Procedure:
Grind the coconut, mango pieces, green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too.

 Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
 Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.

Tip of the day:
Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!

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Word of the Day:
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