By Shalini Kolluri
This is a classic South Indian traditional recipe that goes perfectly well when eaten with rice crepes (dosas) or steamed rice. Although, I would’nt say no if you tried it with crackers or nachos! The tarty sweetness of a raw mango combined with the spiciness of red chilies makes this chutney my absolute favorite.
The taste of this dish heavily depends on seasoning. While sesame seeds add that nutty taste and enhance the aroma, the crushed mustard powder adds an unmistakable south Indian taste to this chutney.
Raw mangoes are versatile and are widely used in Indian cuisines. From pickles to lentil soups, they make an appearance in many forms. I will post many more raw mango recipes in the days to come. Hope you enjoy this recipe!
1 raw mango peeled and grated (approx 1 heaped cup) -Slightly sweet and sour mangoes work best.
a pinch of turmeric powder (optional)
1/2 cups sesame seeds( dry roast on low flame for 6-7 min and crush into a coarse powder
1/2 teaspoon of crushed mustard seeds
Fenugreek seeds – 1/4 tsp, dry roast till red and crushed to a fine powder ( available at Indian stores)
Salt to taste
1 teaspoon red chili powder (optional)
Canola oil -3 tablespoon or mustard oil -3 tablespoons
1/4 teaspoonMustard seeds
1/4 teaspoon Cumin seeds
3 to 4 Dry red chilies tear and de-seed
Curry leaves -a few leaves (optional)
Heat oil in a heavy bottomed skillet. Once hot, add the mustard seeds and allow them to splutter. Add the cumin seeds, red chilies, and curry leaves.
Immediately, add the grated mango and turmeric powder and mix. Cook on medium flame for 7-8 mins without a lid or till oil separates.
Add the sesame seeds powder and mix and continue to cook on low flame for a min. Add the mustard seeds powder, fenugreek powder, chili powder and salt, mix well and turn off the heat.
Remove to a serving bowl and serve with steamed rice. Enjoy!