AMBYACHA RAITA /MANGO CHUTNEY
INGREDIENTS
Gabhul leli kairi / Raw mango
(the one that has started yellowing ) boiled and pulp removed
|
1 cup
|
Gul / jaggery (depending on the sourness of the mango)
|
¾ - 1 cup
|
Oil
|
2 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Methi seeds / fenugreek seeds
|
7 – 8 seeds
|
Heeng / asafoetida
|
¼ tsp
|
Haldi / turmeric pdr
|
A pinch
|
Whole red chillies
|
2 nos
|
Red chilli pdr
|
¼ tsp
|
Salt
|
T.T.
|
METHOD:
1.
To the mango pulp add the jaggery and lightly
pass it through a grinder. Make sure it remains coarse and grainy and not like
a paste.
2.
Add salt and jeera pdr to it.
3.
Heat oil, add rai to it. When it crackles add
the methi seeds. Allow them to turn a little pink. Now add in Heeng, haldi,
chilli pdr and whole chillies. Sauté little and pour it over the mango.
4.
Mix and serve chillied.
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