I am a terrific fan of Andhra cuisine. I love the flavors and the heat that comes along as a freebie. Its an exhilarating thing for me to eat hot spicy food and have tears trickle down my eyes. I love heat in my food. Ok. I agree. All my aforementioned statements almost mean the same thing. But sometimes, i just like being verbose.
Anyway, coming back to Andhra cuisine, i ve always been blessed with friends who hail from Andhra and who are also very magnanimous when it comes to food. We usually play cards with a few friends over the weekends. So, one such weekend was our friends turn. And my friends wife who is also a soon to be mommy, put together this amazingly delicious meal within minutes of our arrival. I mean, i ll keep tipping my hat off every single minute of my life to such people. I consider such souls as magicians. And one dish that she served in that lip smacking dinner of hers was this mango chutney. I made some variations to her recipe to suit our palate. And i must say, this is a recipe that i shall be making every time the mango season hits the markets.
( Called as Mamidikai Kobbari Chutney in Telugu. A spicy spread made with raw mangoes and coconut)
Prep Time: 10 mins
Cook Time: 5 mins
Source: My friend S
Raw mango 1 peeled and cubed
Freshly grated coconut ½ c
Green chilies 4 slit lengthwise
Sugar ¼ tsp
Salt to taste
Oil 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves a sprig
Oil 1 tsp
Saute the green chilies in oil for 30 secs. Let cool.
In a blender, blend together chopped mango, coconut, green chilies, sugar and salt to a coarse paste adding about 1 tablespoon of water.
Transfer to a bowl.
In a pan, heat oil and pop the mustard.
Add the urad dal and let it turn a light brown.
Add the curry leaves next and immediately pour onto the chutney.
Serve with hot rice and ghee.