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.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.