November 13, 2008

Mango Chatni

1 Medium sized raw mango grated
Jaggery (Equal to grated mango quantity if mango too sour)
1/4 cup dry coconut powder
2 tsp red chili powder

For tempering:
1/2 tsp urad dal
1/2 tsp fenugreek seeds
A pinch of asafetida

How to make:
1. Peel mango and grate it.
2.Heat oil, add urad dal, fenugreek seeds and asafetida and fry them.
3. In a bowl, mix grated mango, jaggery, red chili powder, salt and coconut.
4. Add tadka to this above mixture and grind it into chutney.Do not add water while grinding.
This chutney can be stored upto 3 days at room temperature.