Indian cuisine recognises the importance of having enough plant based nutrients. Chutney is a nice way to use seasonal vegetables. When made into...
Indian cuisine recognises the importance of having enough plant based nutrients. Chutney is a nice way to use seasonal vegetables. When made into spicy and tangy chutney, ground with assorted spices and tempering, it is a good way of adding a serving of vegetables and making it tasty at the same time. Cooked Green Mango ChutneyA Ingredients Raw Mango 1 cup (Washed, skin removed & cut into small pieces) Onion A� cup (sliced thick) Methi Seeds (fenugreek) 1 tsp Jeera Seeds (cumin) 1 tsp Salt to taste Gingely Oil 2 tsp For the Tempering Dry Red Chillies 2-3 Mustard Seeds 1 tsp Cumin Seeds 1 tsp Urad Dal 1 tsp Asafetida a pinch Method
- In a frying pan, heat 1 teaspoon of Gingely oil add the methi and jeera and sauté for 10-12 seconds till the methi is just turning brown. Make sure it doesn't burn.
- Add the mango and sauté for 3-4 minutes till it is half cooked. Cool and pulse slightly in a blender. Ensure it doesn't become a paste.
- Heat the remaining oil in the same pan, add all the ingredients for tadka, sauté till the mustard seeds splutter and the red chilies begin to change colour.
- Add the onions and fry adding the salt till soft and well cooked. Add the ground mango and cook for about 3-4 minutes stirring all the while till everything is well incorporated. Turn off the heat and cool before storing in a dry container. Keeps in the fridge for a week.
- In a heavy bottomed pan/ kadhai or crock pot, heat 1 table
- spoon of the sesame oil and add the peeled garlic to it. Sauté on the lowest heat till they are beginning to turn golden brown.
- Add the chopped tomatoes and tamarind extracts and cook for about 30 minutes; stirring a couple of times, till the liquid is beginning to dry up and the tomatoes are cooked.
- Add the red chilly powder, salt and sugar and cook for another 20-30 minutes on low heat. It will thicken at the edges and reduce considerably, with a wooden spoon, stir a few times.
- The chutney should look thick like jam with just enough moisture to stir. Add about 3 tablespoons of the remainder of the sesame oil and cook another 3-4 minutes.
- In another pan, heat the rest of the oil, add the fenugreek/ methi seeds and sauté till just turning brown, ensure you don't burn them, add the cumin and mustard to it, add the curry leaves and red chilies, sauté till everything turns toasty.
- Take the tempering off the heat, add the hing/ asafetida and add immediately to the cooking chutney. Stir well till it is well incorporated. Take off the heat and allow to cool.
- Once it is fully cooled, transfer to clean and dry containers, either ceramic or plastic and store in the fridge. If stored in the fridge, this lasts about 2 weeks. Ensure that a dried spoon is used and do not leave the spoon inside the container.
- In a heavy bottomed kadhai or wok, heat the oil and fry the garlic pods till golden, set aside. In the same pan, fry the urad dal and Bengal gram till they turn golden.
- Add the dry red chilies and onion and fry till the onion turns translucent. Add the rest of the ingredients except the salt and stir fry till the peels of the ridge gourd wilt and the raw smell leaves it.
- Take it off the heat and cool. Combine all in the jar of the food processor, add a few teaspoons water and salt to taste and process till it comes together as a paste. It should not be completely smooth.
- Dish it out into a serving bowl. In a small pan/ metal ladle heat the oil, splutter the mustard seeds and toast the curry leaves till crisp. Pour it over the pachadi and serve with steamed rice, dosas or idlies.
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