Monday, 15 June 2015

Raw Mango, Mint and Curry leaves Chutney....

Raw Mango, Mint and Curry leaves Chutney....
For the Chutney paste 
1 raw Mango cut in to pieces
1/2 cup Mint leaves 
1/4 cup Curry leaves
2 Green Chillies 
1 small piece of Ginger 
3 tbsp Jaggary 
Salt to taste 
Method 
Grind all the ingredients together to make a paste. 

For Seasoning 
1/4 tsp Mustard seeds
Few Curry leaves for cooking 
2 tbsp Sesame oil
Method 
Take a pan, add oil. Add the mustard seeds and curry leaves... Let the mustard seeds crackle. Add the chutney paste and cook it till the paste changes it's colour and starts to leave the sides of the pan. This chutney can stay up to a month in the fridge and can be served with any fried items like pakodas, cutlets or idlis.