Vankaya Mamidikaya Pachchadi ~ Eggplant - Green Mango Chutney

Eggplant - Green Mango Chutney

Summer comes and hence the plethora of mango dishes in my MIL's kitchen. I have never come across a person so fond of green mangoes as my MIL. I came to know about many unusual Andhra style, mango preparations from her. Here is one such recipe. An unusual combination of green mango and eggplants are used to prepare this delicious chutney which goes well with rice or rotis.

Ingredients required:
Green mango,chopped into small cubes - 1/2 cup
Eggplants, round ones - 3
Red chillies - 8 or 10 (or more if you prefer more spiciness)
Fenugreek seeds (Menthulu)- 1/4 tsp
Asafoetida (Inguva)- 1/4 tsp
Salt
Oil - 2 Tbsp Roasted Eggplants, cut mango pieces, red chillies, fenugreekseeds, salt

Preparation:
Wash the eggplants, remove the stalks and wipe them dry. Cut each eggplant into four pieces.
Heat oil in a small pan. Add asafoetida, eggplant pieces to the pan. Roast the eggplants till they are done. The skins would be almost charred and the pieces would be cooked not turning mushier. Let them cool.
Dry fry fenugreek seeds and the red chillies in a pan.
Grind eggplants, fenugreek seeds, red chillies and salts into a coarse paste. Add the green mango pieces to the mixture and grind for a couple of seconds so that they are mixed well with eggplant mixture. You want the final product with a coarser texture, not a smoother one. Remove the eggplant - mango chutney into a cup.
Serve with hot rice and a tsp of ghee.

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