Moong Daal Raw Mango Chutney

After the post “Raw Papaya Pulusu” that I did some days back, the book “Cooking at home with Pedatha” didn’t find find its way back to the bookshelf. This time I zeroed in on Green gram chutney to go with idlis. Staying with senior citizens who don’t find coconut very friendly to their digestive system, this seemed like a good diversion from the green chutney (mint coriander and all) or the tomato one that we usually make. Since the recipe said that we could replace coconut with raw mango, thats what I did. The resultant chutney was quiet enjoyable and liked by all. I found it quiet versatile and intend to try it out in different ways. While Pedatha’s chutney looks greenish in the picture given in the book, mine is bit more yellowish. I think it is due to the fact that I did not follow her instructions to the T. Yeah morning rush :-). I forgot to put coriander (yes, just overlooked that while reading recipe)and cut down on the green chillies as per my taste. I have included coriander in the recipe list though.Also the original recipe calls for deseeded and diced cucumber, I have omitted it. Nonetheless it is quiet enjoyable. In fact I found it to be quiet versatile and intend to try t out in different ways.

Ingredients:

Green gram (husked, mung) 1 cup
Raw mango or coconut, grated 1/2 cup
Coriander leaves 1/2 cup (I have omitted this)
Garlic (optional) – 5-6 flakes
Lemon juice 1-3 tbsp
Oil 1 tbsp
Salt to taste

The 1st tempering :
Mustard seeds 1/2 tbsp
Cumin seeds 1/4 tsp
Red Chillies 5-6, nicked at tail with stalks retained
Grenn chillies 2-3 or as per preference
Curry leaves, 8-10 with stem
Asafoetida powder 1/4 tsp

The second tempering :
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 4-5, with stem

Method:

  • Soak green gram overnight or at least for 3-4 hours. Strain and set aside.
  • For 1st tempering, heat 1 tsp oil. Add mustard seeds. As they splutter lower heat and add cumin, asafetida, green chillies and curry leaves.
  • Grind this tempering along with green gram, raw mango or coconut (or both in half measures), coriander leaves and garlic to a neither coarse nor fine paste. (I ended up making a fine one :-)).
  • Add lemon juice if you prefer more sourness. Add salt.
  • Heat il for second tempering. Pop the mustard seeds, add cumin. Switch off the flame. Add curry leaves. Garnish the chutney with this tempering. Enjoy with idli or dosa!
Mung Daal Raw Mango Chutney

Mung Daal Raw Mango Chutney

Just making this on time to condiments mela hosted by Srivalli of Cooking For all Seasons.

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Comments
14 Responses to “Moong Daal Raw Mango Chutney”
  1. Sadhana says:

    Very spicy and yummy chutney.

  2. Priya says:

    Wow very interesting tangy chutney..

  3. Radhika Subramanian says:

    This is definitely new to me. Bookmarked Sharadha.

  4. Raks says:

    Sounds interesting! Nice chutney recipe!

  5. US Masala says:

    Love all the tadka on top, making the chutney look all the more delicious!
    USMasala

  6. SouthIndianRecipes says:

    Wow.Delicious and inviting chutney

  7. Hyma Bala says:

    love the tempering on top! looks so inviting…first time in ur site…happy to follow you! Do, visit my blog and join me if you like!

  8. Jay says:

    ohhh…absolutely mouthwatery…lovely presentation dear..:)
    Tasty Appetite

  9. Reshmi Mahesh says:

    Yummy chutney and the tempering gives it a lovely touch…First time here..Loved going through ur wonderful recipes….Following ur space…:)

    <a href=http://funwidfud.blogspot.com

  10. Kalyan says:

    Thats a lovely looking dish…the raw mango surely will make the taste interesting….simply mouthwatering.

  11. Anamika Arun says:

    Hi, this one is quite diff & healthy chutney. In fact you can send it across to my event – Herbs & Flowers: curry leaves too.

  12. Pavielango2002 says:

    absolutely love love love it.

  13. OriyaFood says:

    wonderful blog! Had fun looking through it…

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