Today’s recipe will be a chutney recipe for idlis /dosa and South Indian breakfast.Raw mango recipes should be made

frequently during summer times,as it prevents dehydration.Raw mango is rich in vitamin A&C,calcium,magnesium

which aids in the releasing of toxins. It also detoxifies the liver, and promotes the secretion of bile acid, regulates

cholesterol levels……….Just an outline of the main health benefits.

The ingredients listed to be roasted can remain the same with other combination of your choice of vegetables or

herbs ,when you make chutneys like this .

I will be posting another combination of the same to give you a better clarity after the recipe.

Now to the recipe…

INGREDIENTS

1 cup mango peeled and cubed

a handful of mint

a small piece ginger

salt to taste

Ingredients to be roasted

3-5 dry chillies

1 tbsp urad dal or gram dal(you can use raw peanuts as a variation )

1 tbsp coriander seeds

1 tsp cummin seeds

1/4 tsp peppercorns (optional)

1 tbsp oil

METHOD

First roast the ingredients listed for roasting in oil till the urad dhal turns golden brown.Remove from fire.

In the same pot sauté the mint and mango for 2 minutes.

Grind all to a smooth paste and serve.As I have used oil to roast I have opted out the process of tempering .

If you like to temper you could do after grinding.

The next combination will be

RIDGEGOURD & IVY GOURD CHUTNEY

The same ingredients for roasting .Only the addition of the gourds and a little tamarind or lime juice excluding mango.