Green Mango and Coconut Chutney

It has been a dreary Saturday with rain on and off and grey skies. Times such as those, it is comforting to stay indoors, tucked away with good books to read, a warm cup of tea or coffee and endearing comfort food.

South Indian chutneys are made following a very similar recipe. The same recipe works great with mango only, coconut only or a combination of the two. Any coconut chutney is best with fresh coconut kernel. But breaking a coconut shell and extracting the kernel can be a cumbersome process. The next best, is to use frozen coconut.

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Ingredients:
1 green mango
1 cup grated or chopped coconut
1 cube jaggary or 1 tbsp brown sugar
1 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal
8-10 dry red chillies
a few curry leaves
1 jalapeno (optional)
some cilantro
touch of turmeric
touch of asafoetida
salt to taste

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Heat the oil in a pan. Add turmeric and asafoetida. Add cumin and mustard seeds, toor dal and red chillies and fry till lightly brown. Add curry leaves and fry for a few more seconds. Set aside.

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Peel the mango and chop into pieces. If using fresh coconut, cut and extract the coconut and chop into pieces. Add mango, coconut, jalapeno, cilantro, jaggary (or sugar) and red chillies and process in a food processor with a little water until blended into a smooth mixture.

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Remove from food processor. Add salt and mix well. Add the fried cumin, mustard and urad dal and mix well. Garnish with some chopped cilantro and serve with some warm rice or roti or dosa.

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