- 1 big raw mango peeled and cubed
- 2-3 garlic cloves
- 2 tbsp fresh coriander
- 1 tsp fresh mint
- salt to taste
- 1 small green chilli
- 1 tsp coconut ( fresh or dry )
- 1 tbsp oil
- 1/2 tsp mustard seeds
- pinch of hing
Place all the ingredients into the blender except oil, mustard seeds and hing.
Add little water and grind till you get coarse paste.
Transfer chutney into another bowl.
Heat oil in small pan, add mustard seeds, when splutter add hing.
Add oil with mustard seeds to chutney.
Mix well and serve.
Simple and tangy chutney..looking at the pics my mouth is watering !!!
ReplyDeleteDear Jagruti
ReplyDeleteHow are you? May be I am reading your blog after a long time and there will be another big gap in reading when I am back to Algeria. I like the conversation with your dad...Dad-daughter conversations are I think same every where ha ha
I am going to make this today ...getting pudina bit doubtful though, but it wont stop me...I will put loads of burning hot green chili ( with your kind permission because I dont make any change to recipe at 1st attempt)
Nankhatai is still waiting , hope to make it this time!
Have a nice weekend
Dada
Lovely recipe.. looks tempting :)
ReplyDeleteIndian Cuisine
Dear Jagruti
ReplyDeleteThe Chutney came of very well..The spicing or flavoring is absolutrely superb! Never had this flavor combination of Mint , dhania along with garlic and dash of Hing ..will make again.
My special thanks ( to you too) and regards to your dad for this wonderful recipe
Have a nice week
Dada
Tongue tickling and super flavourful chutney,quite interesting and yummy.
ReplyDeleteReally interesting combination of flavors the sweet mango with the green chili and mint topped with the coconut... fascinating.
ReplyDelete