Monday, 26 May 2014

AMBYACHA RAITA / MANGO CHUTNEY



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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