Mango Coconut Chutney

Description:

Mango Coconut instant chutney which stays for 3-4 days in refrigerator. It tastes yummy with Steamed white rice, Vada and Idli.

Ingredients:

Raw Mango: 1 (Medium Size)
Coconut: 1 (Slice)
Red Chilies : 2
Green Chilies: 3(Sliced)
Urad Dhal : 1 Spoon (Minapappu)
Garlic Cloves: 2
Oil: 4 tbsps
Mustard: ½ Spoon
Jeera: 1Spoon
Turmeric Powder: ½ tsp
Curry Leaves: Little
Salt: As required.

Method of Preparation:

1. Peel off the mango skin and grate the mango.
2. Grate the coconut.
3. Take equal quantity of grated mango and coconut and keep aside.
4. Heat 2 tbsps of oil in tava.
5. Once oil is heated. Fry ½ spoon urad dhal, green chilles(lightly) and 1 Red mirchi.
6. In mixer add the above fried content , garlic cloves, ½ spoon jeera, turmeric, salt add little water only if required and grind it.
7. Mix the above content with grated mango and coconut.
8. Heat 2 tbsps of oil in tava again.
9. Once oil is heated. Fry urad dhal, red mirchi, mustard, jeera and curry leaves.
10. Add the fried content along with oil to the mixture.
11. Mix it thoroughly.
12. Ready…to EAT.