Mamidikaya Pachadi / Green Mango Chutney

Green mango is undoubtedly the king among the fresh produce, when it comes to making pickles / chutneys. Today's recipe is one such mouthwatering, spicy chutney involving mango - mamidikaya pachadi or green mango chutney. Pick a mango that is firmer and unripe. The flesh should taste sour not sweet. With some hot steamed rice and a spoon of ghee, this tempting, spicy, tangy chutney tastes heavenly.

Ingredients:
One medium sized green mango (1 cup when grated)
6 dried red chillies (adjust according to the spice level preference.)
Salt to taste
1 tbsp. oil
1 tbsp. urad dal / skinned blackgram
1 tsp mustard seeds  1/8 tsp. fenugreek seeds / methi seeds
A pinch of asafoetida powder / hing

Method:
* Heat oil in a small pan and add mustard and urad dal. When the urad dal starts to turn reddish, add methi seeds, asafoetida and red chillies. Methi seeds burn easily and hence need to be added almost at the end. When the urad dal & methi seeds turn red-brown, turn off the stove. Let the mixture cool.
* Mean while, peel the green mango and grate it. Throw away the seed. (I got a cup of grated mango from a medium sized green mango.)
* Grind the grated mango, the toasted urad dal mixture and salt coarsely in a blender. 
(Water is never added to grind chutneys to preserve them longer. However, if your grinder / blender does not cooperate, use a small quantity of water to grind. I used my small stone mortar and pestle to grind.)  
* Transfer the chutney to a bowl and serve. Left over chutney needs to be refrigerated.

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