Mum has arrived on holidays and is here with me, so I'm enjoying every bit if her as long as stays. It's awesome to have her stay, because she is in charge of the kitchen, and then people in the house can now ratify themselves with her cooking, than give their valuable opinions on mine. So while she is here, she taught me a mango chutney, slightly different from the regular I know. It goes well with a biriyani.
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Ingredients:
Grated coconut - 1/2cup, generous
Raw green mango - 1 medium sized
Dry red chillies - 3
Curry leaves - 1 stalk
Onion - 1 medium, finely sliced
Salt to taste
Heat a pan over low fire. Add the coconut, curry leaves, dry red chillies, onion, salt and continuously stirring, simply roast till the coconut turns evenly brown. Once the coconut is browned evenly, into a food processor, add the mango and pulse till the mango is well chopped. Then add the coconut and blitz till the mango and coconut are well combined. Do not add water to the chutney. Scrape the sides of the bowl timely to well incorporate the ingredients. And there you have it, a chutney ready, to be served with rice or biriyani.
.jpg)
Ingredients:
Grated coconut - 1/2cup, generous
Raw green mango - 1 medium sized
Dry red chillies - 3
Curry leaves - 1 stalk
Onion - 1 medium, finely sliced
Salt to taste
Heat a pan over low fire. Add the coconut, curry leaves, dry red chillies, onion, salt and continuously stirring, simply roast till the coconut turns evenly brown. Once the coconut is browned evenly, into a food processor, add the mango and pulse till the mango is well chopped. Then add the coconut and blitz till the mango and coconut are well combined. Do not add water to the chutney. Scrape the sides of the bowl timely to well incorporate the ingredients. And there you have it, a chutney ready, to be served with rice or biriyani.
