Mavinakayi Thokku (Raw Mango Chutney)
The only one thing i love about summer is for Mango season. I would LOVE to prepare variety of dishes with the raw mango, ...will be sharing some of the recipes in my upcoming blogs.
Raw Mango Thokku is one which makes everyone at my place go drooling. This goes well with hot rice, chapathi, curd rice etc.
Try this wonderful recipe passed on from ages and let me know how you liked it.
Ingredients :
Raw Mango : 4
Mustard : 1.5 tsp
Fenugreek : 0.5 tsp
Chilli Powder: 2 tsp
Asafoetida : 2 pinch
Salt as per your taste
Curry leaves :
Oil : 5 Tbsp
Method:
Peel the mango skin and grate it finely. Make sure you don't grate the seeds, otherwise it will lead to bitterness.
On a frying pan or Kadai, dry roast 1 tsp mustard and half tsp fenugreek seeds separately. Let it cool . Grind them to fine powder.
In a separate bowl, Mix Grated mango, Fenugreek,mustard powder with chilli powder and salt.
Put them back to the grinding jar and grind them for just 30 secs.The intention is to ensure the the chutney is homogeneous. (DONT make it a fine paste)
Heat oil in a pan, add mustard, curry leaves, asafoetida, grated mango chutney and mix well.
Store in air tight container. If refrigerated properly, can be stored upto a month.
Keep cooking:)
The only one thing i love about summer is for Mango season. I would LOVE to prepare variety of dishes with the raw mango, ...will be sharing some of the recipes in my upcoming blogs.
Raw Mango Thokku is one which makes everyone at my place go drooling. This goes well with hot rice, chapathi, curd rice etc.
Try this wonderful recipe passed on from ages and let me know how you liked it.
Ingredients :Raw Mango : 4
Mustard : 1.5 tsp
Fenugreek : 0.5 tsp
Chilli Powder: 2 tsp
Asafoetida : 2 pinch
Salt as per your taste
Curry leaves :
Oil : 5 Tbsp
Method:
Peel the mango skin and grate it finely. Make sure you don't grate the seeds, otherwise it will lead to bitterness.
On a frying pan or Kadai, dry roast 1 tsp mustard and half tsp fenugreek seeds separately. Let it cool . Grind them to fine powder.
In a separate bowl, Mix Grated mango, Fenugreek,mustard powder with chilli powder and salt.
Put them back to the grinding jar and grind them for just 30 secs.The intention is to ensure the the chutney is homogeneous. (DONT make it a fine paste)
Heat oil in a pan, add mustard, curry leaves, asafoetida, grated mango chutney and mix well.
Store in air tight container. If refrigerated properly, can be stored upto a month.
Keep cooking:)
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