Recipe credit: Darshana Muzumdar
Serves 4-6 as part of a traditional Indian meal.
Ingredients
- 1 medium sized raw mango or ¾ cup chopped raw mango (preferably Totapuri which is less sour)
- ½ cup fresh coconut cut into pieces or grated
- 3 green chillies
- 5-6 cloves of garlic
- ½ tsp cumin seeds
- ¼ – ½ cup coriander leaves
- 1 tsp salt or to taste
- ¼ cup water or as required
For the Tempering
- 1 tbsp groundnut or coconut oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 5-6 curry leaves
- ¼ tsp asafoetida
Method
- Wash and peel the raw mango. Cut it into half and remove the kernel and the flesh into smaller pieces.
- Place all the ingredients in a blender jar and grind without any water. If necessary, add water a tablespoon at a time to grind it into a fine paste and transfer this to a mixing bowl.
- Heat oil in an iron tempering ladle on medium heat. Add the mustard and cumin seeds and let them splutter. Add the curry leaves and asafoetida and sauté for a few seconds. Add this to mixture and mix well.
- Serve as an accompaniment in an Indian meal. This chutney is a little sour and very flavorful.
For the Whole-Food Plant-Based (WFPB) version:
Do not use oil. Heat an iron tempering ladle on medium heat. Add the mustard and cumin seeds and let them splutter. Add this to the ground kairi paste.
Add the curry leaves to the tempering ladle and sauté till the leaves get light brown spots. Transfer this to the mixture.
Add asafoetida to the tempering ladle and sauté for a few seconds or till it releases its aroma. Add this also to the mixture and mix well.