Quick Chutneys ~ Green Mango - Cumin Chutney

G for Green Mango Chutney

After "sugar high" blogging marathon last month, I decided this time to refrain from sugar, butter / oil and flour as much as possible. :) I chose to go with themes where I can just deal with posts involving everyday cooking. And so,  most of my recipes during BM#15 have been simple and quick South Indian dishes. If you have missed any of my posts of BM#15, here is a recap.

Under "Accompaniments" theme,
1. Peanut - Roasted Chickpeas Powder
2. Cabbage - Moongdal Curry
3. Eggplant - Tomato - Cilantro Chutney
4. Idli Milagai Podi
5. Beans - Carrot with Sesame Powder
6. Chayote Peels Chutney
7. Beets and Carrots with Toordal

Under "By Alphabet Theme"
1. Aloo - Gobhi in Coconut - Poppy Seed Sauce
2. Bisibelebhath
3. Chocolate - Walnut Pedas
4. Dal Tadka
5. Eggplant Kurma
6. Frozen Banana - Peanut Butter - Choco Milkshake

Now moving to final post of BM#15, here is a green mango chutney that is really simple and quick to prepare and tastes delicious. I try to avoid pickles as much as possible because of their oil and salt content but is an impossible thing to keep them at bay especially if you come from an Andhra household. By default, even the kid looks forward for his first course a pickle / chutney. To avoid pickle consumption and also for variety, I resort to instant chutney versions. I mandatorily prepare a chutney most of the days and so keep looking for new ideas. I got this recipe from the same source where I got the lipsmacking mango - cilantro - peanut chutney. This one also tasted equally good.

Ingredients: (yields about a cup of chutney)
1 cup peeled and cubed green mango
1 tsp cumin seeds
2 green chillies (Adjust the quantity. I used Serrano peppers.)
Salt to taste
For tadka:
1 Tbsp oil, 1 tsp urad dal / skinned black gram, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 red chillies, 1/8 tsp turmeric powder, a pinch of asafoetida and few curry leaves

Method:
* Coarsely grind the first four ingredients without adding water in a food processor or a blender.
* Heat oil and add urad dal and mustard seeds. When the dal starts turning reddish, add the other tadka ingredients and stir. Turn off the stove after cumin changes a shade darker. Let cool.
* Add the tadka to the ground mango mixture and stir.
* Serve with rice / rotis / Indian style breakfast dishes.

Check what other marathoners are cooking during BM#15..

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