It has been a long wait for me..in a sense that I waited too long to start my own blog. I must thank my SIL G and my husband S for this ! I am still not adept with all the skills of blogging but still want to give it a try. It's truly a dream come true! All these days I would read food blogs and used to feel mesmerized with the wonderful posts and pictures. I am still a novice and will try to match up with all you wonderful people out there and hope to get your support too.
I was debating whether my first post should be a sweet or a savory...eventually I decided on picking up a fruit which is abundantly available in the market now....Mango. I dedicate this recipe to my affectionate MIL who very kindly taught me cooking the Kannadiga way.... This is her recipe and S loves it . I have made this the very first time and it was an instant hit at the dining table , S saying it’s 10/10. The recipe is very simple and quick to make and the feedback was superlative "it's yummy"!!! So here it goes..
Preparation Time:10mins
Cooking Time: 5-6mins
Serves:4-6P
Difficulty Level:Easy
Ingredients :
4-5 raw mangoes ( peeled and grated)
15-20 Bedagi red chilli
1tsp fenugreek seeds( methi dana)
7-8tsp oil
salt to taste
2tsp Mustard seeds
1/2tsp good quality Asafetida
Method :
Heat a spoon of oil and fry the fenugreek seeds and remove. To the remaining oil add the red chilies and sauté till crisp (use low flame). Now grind together the mango, fenugreek, chilies and salt (this needs a little extra salt , mango being very sour).
Heat 6-7 tsp oil ,add mustard seeds and asafetida followed by the mango paste . Sauté it for 4-5 mins and its done.
This chutney is mixed with rice. Raw groundnut or sesame oil is added on top. Refrigerate it for further use.
Tips
Jaggery can also be added for those who like a sweet and sour taste
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