chutney - Asha's Cookbook

Ambuli / Maavinakayi / Raw mango Chutney

My favorite pass time during summer is collecting the fallen tender mangoes and use them in pickles, chutney, pachodi etc. Since the mango trees bear the fruits once in 2 years we did not get any mangoes last year. So this year when we started getting mangoes we decided to make best use of it. Also I am amazed to see how many dishes can be made using those tender fallen mangoes. This one mango Chutney has been constant at home and it is prepared in 2 ways. On regular days it is made using garlic. And the days when we don’t eat garlic it is made using hing. Sharing both the recipes here. Make sure mango used is sour in taste. Ours is local variety mango(kaat ambo).

Raw mango Chutney with Garlic –

Ingredients required-

Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
Grated coconut- about 5tsp
Green chilly- 2
Garlic pods – about 8-10
Salt to taste

Method of preparation-

Cut the mango into tiny pieces. Remove the seed.
Add everything listed above into a mixie jar. Do not add water first.
Grind them coarsely. If required add little water.

Raw mango Chutney with hing-

Ingredients required-

Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
Grated coconut- about 5tsp
Green chilly- 2
Hing – 1/2tsp(can use compound hing as well)
Salt to taste

Method of preparation-

Cut the mango into tiny pieces. Remove the seed.
Add everything listed above into a mixie jar. Do not add water first.
Grind them coarsely. If required add little water.

Both the ways the taste will vary slightly. But both are unique.

The raw mango / ambuli used in this recipe

I have always been ignorant about chutney. I used to eat dosa or idli with the curry more than with chutney. I have always passed that bowl of chutney which comes with masala dosa😁 Only after I got married I thought about chutney seriously as my husband equally admires chutney as much as dosa!

Still I was not much interested in preparing it, and once or twice got from Boon. Though it served the purpose, getting both bili chutney and kempu chutney together was a bad idea and it remained and we struggled to finish it😅

This made me think as wasting food never makes me feel good. I thought of chutney as those people in our life whom we don’t consider as important yet they are significant part of our life. Same way chutney is that small part of any breakfast spread which adds lots of flavor and taste.

This also made me realize the person who gets the grocery or cooks the food at home has lots of influence on what the family eats! Example, I like green peas more and try to add it in as many dishes. I used to rarely prepare chutney because I dint like it. These are the small things which affects overall food habits of the family. Do you agree?

Thus finally when I started preparing chutney I started liking it. After all accepting small things can make life more joyful! I prepare different chutneys now, but favorite has been Pudina Chutney. I have always wasted the pudina bunch after preparing juice, but when I started preparing this, I am utilizing the mint leaves completely.

Ingredients required:

Mint / Pudina leaves – 1 cup
Freshly grated coconut – 1cup
Ginger – small piece
Tamarind- gooseberry size
Salt to taste
Green chilly- 1
Oil – 2tsp
Mustard- 1tsp
Curry leaves- 1 strand
Urad dal – 1tsp
Red chilly – 1

Method of preparation-

In a mixi jar add mint leaves, Coconut, ginger, tamarind, salt, green chilly and grind to a fine paste along with a very little water.
Transfer it to a bowl and add water from cleaning the mixi.
Adjust water as per thickness required.
Prepare a tadka with mustard, curry leaves, urad dal, red chilly (cut into pieces) in oil(preferably Coconut oil)
Add to the chutney and mix well before serving.