Grated Mango Chutney

Mango pickle refers to a variety of pickles prepared using mango. This is a very popular pickle in South India especially in Telangana & Andhra regions. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. These sometimes spicy pickles are also available commercially. This post is a variation where mangoes are grated to prepare a chutney-like pickle.

Cooking Time:  15 mins                                                                             Servings: 6
Preparation Time:  10 mins                                                                       Category:  Indian pickled chutney
 
Ingredients:
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Pickled Mango Chutney

Raw Mangoes - 4
Ginger garlic paste - 1 TBsp
Red chilli powder - 4 tsp
Turmeric powder - 1 tsp
Salt to taste
Mustard seeds - 2 tsp
Jeera seeds - 1 tsp
Red Chillies - 4
Curry leaves - 10 to 15
Cooking oil - 2 TBsp
Asafoetida - 1/2 tsp



Preparation Method:
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• Peel the skin off of mangoes, grate them and keep it aside. Throw off the seeds.
• Heat the oil in a vessel and add mustard, jeera seeds.
• When they start to splitter, add red chillies, curry leaves, turmeric powder, ginger garlic paste  and saute for a min.
• Add asafoetida, mix well and let it simmer for another min.
• Now add chilli powder, salt and mix thoroughly.
• Simmer the stove and cook for 10 mins. Keep stirring it at short intervals.
• Turn of the stove and let it cool. When done store in a tight air container.
• When refrigerated this pickled mango chutney will stay afresh for a week to 10 days.
• Along with ghee serve this pickle for hot steam rice, phulkas and for bread toasts with butter.

Coconut Chutney

Cooking Time: 5-10 mins            Servings: 3

Preparation Time: 10 mins          Category: Veg pickles/chutneys
 

Coconut Chutney is a great accompaniment for many South Indian dishes and is fast and easy to make. It is a South Indian spicy chutney-side-dish and condiment. This is a coconut stew mixed with other spices and served with Idli, Dosa, vada etc and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli and Dosa, whereas the solid one, is served with cooked rice at lunch and dinner.
Lets see how it is prepared:-

Coconut Chutney

Ingredients
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Coconut - 200 gms (peel its skin off and cut into small pieces)
Chopped green chillies - 4
Grated ginger (adrak) - 2 tsp
Roasted chana dal (putnalapappu) - 100 gms
Salt to taste

For The Tempering/tadka
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Mustard seeds (rai/sarson) - 1 tsp
Cumin seeds - 1 tsp
Red chilli, broken into pieces - 3
Curry leaves (kadi patta) - 6-8
Oil - 2 tsp

Preparation

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• Blend the coconut, green chillies, ginger, roasted split gram and salt with a little water into a fine paste. Keep it aside.
• For tadka, heating oil in a small vessel and add mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle.
• Pour this tempering/tadka over the chutney and mix well. Serve with idli, vada or dosa.
• Refrigerate and use as required.