Mango - Peanut - Cilantro Chutney

I keep jotting down the recipes that interest me with an honest intention of trying them in near future. J I have been doing this even before I started to cook on my own and this has resulted so far in 3 books filled with hundreds of recipes. Particularly, when the recipe comes from my mother or any family member I have to note it down since there is no option of copying the link as in the case of websites / books. I must however admit that so far I have mastered a very small fraction of those recipes while majority of them haven’t been tried at all. L

Today’s post is one such recipe from my book. This mango peanut cilantro chutney from a Telugu cook show caught my attention because of the unusual combination of the ingredients. It was tempting enough that I tried it immediately after entering it promptly in my cookbook.

Mango pachadi / chutney needs no introduction but the aromatic curry leaves – cilantro combo and the sweet peanuts add new flavors to this yummy chutney. We liked it so much that M got another mango the next day for some more chutney.

Ingredients:

1 Tbsp oil

2 Tbsp urad dal

1 tsp cumin seeds

Green chillies (I used small sized 6 Serrano peppers.)

2 stalks of Curry leaves (or about 15 - 20 leaves)

1/4 cup peanuts

1 cup green mango cubes

1/4 cup cilantro / coriander leaves

A pinch of asafoetida

Salt to taste

Method:

* Heat the oil in a pan and add urad dal, cumin seeds and peanuts.

* When they all start to turn reddish add green chilies and curry leaves. 

* Sauté for a few seconds and then add the mango cubes, cilantro, salt, asafoetida and continue toasting.
* Continue to cook for about five minutes, stirring and turn off the stove.
* Cool the mixture and grind it coarsely.

This is going to be a part of Design a Menu - Second edition.

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