Green Mango Chutneys

Discussion in 'Recipe Central' started by GeetaKashyap, May 11, 2018.

  1. GeetaKashyap

    GeetaKashyap IL Hall of Fame

    Messages:
    3,921
    Likes Received:
    9,215
    Trophy Points:
    460
    Gender:
    Female
    Totapuri Mangoes


    [​IMG]

    The Totapuri or Ginimoothi mango is a cultivar that is widely grown in South India and is partially cultivated in Sri Lanka. It also goes by the names 'Bangalora', 'Collector', 'Kallamai', 'Kili Mooku', 'Gilli', 'Mukku', 'Sandersha', and 'Thevadiyamuthi'. In Bengaluru, it is referred to as Ginimoothi Maavina Kayi, while most of the rest of India calls it 'Totapuri' or 'Bangalora'. 'Totapuri' was imported to Florida in 1901 as Sandersha and in the 1960s as Totapuri. It is the parent of at least two Florida mango cultivars, 'Anderson' and 'Brooks'. –Wikipedia

    ****************************************************************88888

    Green Mango-Coconut Chutney

    [​IMG]

    This chutney is easy to make and it is very tasty. It is sour n spicy. It tastes good with dosa, idly, rice, curd rice, chapati, ragi balls (ragi mudde) and what not. Try it at least once and give me your feedback. I am all ears!

    Ideally, use the less sour ‘Totapuri’ variety of mangoes to make this chutney.

    Time: 15 mins

    Serves 4-5

    Ingredients


    A cup of peeled and cut ‘Totapuri’ green mango (approx. 80g)

    40g of grated fresh/frozen coconut,

    2 -3 flakes of garlic.

    5-6 curry leaves

    2-3 dry red chillies

    a tiny pinch of asafoetida

    Salt to taste

    Water


    Tempering



    I tsp oil

    ¼ tsp mustard seeds

    7-8 curry leaves


    Method


    1. Grind all the ingredients roughly using sufficient amount of water. Or in a little oil fry garlic and dry red chillies and then along with other ingredients grind. Keep the texture of the chutney slightly coarse.
    2. Heat oil in a pan and crackle mustard seeds and add curry leaves.
    3. Take it off the flame and pour over the chutney.
    4. Store the chutney in the refrigerator.

    Note

    1. During hot summers this chutney tastes great when chilled and consumed or it could be had even at room temperature.
    2. Choose firm mangoes to make chutney.
    3. If the mango turns out very sour, either increase the spice, coconut and water or add a little jaggery.
    4. Adjust thickness according to your requirement.
    5. It can be stored in the refrigerator for 3-5 days.
    ********************************************************************


    Green mango-green chilli chutney



    [​IMG]


    Taste-wise it is sour-sweet-spicy n salty with an irresistible green mango flavour. Remember to use ‘Totapuri’ or any less sour variety of raw mango.

    Mango chutney tastes good with hot rice+ ghee (clarified butter), hot rice+ raw cooking oil (trust me this tastes yum. I learnt it from my mum), curd rice, chapati etc

    Alter the proportions to suit your taste.

    Ingredients


    ¼ kg Totapuri mango-washed, peeled and grated

    salt to taste

    4-5 green chillies (as per your taste)

    a lemon sized piece of jaggery-crushed

    ½ tsp turmeric powder (Haldi)

    1 tsp fenugreek seeds (Methi)

    2 tbsp oil

    ½ tsp asafoetida (Hing) (I add 1-1 ½ tsp asafoetida as I love its flavour)

    Tempering

    1 tsp oil

    1 tsp mustard seeds


    Method
    1. Heat 2 tbsp oil in a pan.
    2. Add fenugreek seeds and fry for 30 seconds or less.
    3. Add slit green chillies and fry for 30 seconds.
    4. Take it off the flame.
    5. Add asafoetida and turmeric powder. (This way the spices won’t burn).
    6. When cooled, transfer it into a mixer/grinder.
    7. Add half of the grated mango, jaggery and salt to taste.
    8. Run the mixer/ grinder and prepare the chutney.
    9. Now add the remaining grated mango and pulsate a couple of times to blend well.
    10. Ensure that all stands of mango are not ground finely.
    11. The few leftover strands add to the eating experience.
    12. Adjust the seasonings.
    13. Heat 1 tsp oil in a small pan and crackle mustard seeds in it.
    14. Pour over the chutney and mix well.
    15. Store in an air-tight container in the refrigerator.
    16. It stays good up to a week.
    Note

    1. We are using more oil as we cannot add water to the chutney and also oil acts as a preservative. Increase oil if you wish to preserve the chutney for a longer period in the refrigerator. You may also try vinegar. (I have not tried it yet.)
    2. Asafoetida adds an amazing twist. Try adding a little more of it to your south Indian dishes. It aids digestion and is said to help in de-worming.
    3. If the Totapuri mango that you are using turns out to be too sour (sometimes it happens) include the skin of the mango while grinding the chutney. This reduces sourness though taste gets altered a bit or you may increase the quantity of spices and jaggery.
    **************************************************************************



    Green mango chutney with dry red chillies



    [​IMG]


    In north Karnataka and other places, mango chutney is made using red chillies. I learnt this recipe from my mother-in-law who makes this chutney very well. If you use byadgi red chillies alone, you might have to increase their numbers as Byadgi chillies impart colour and taste but it is a bit less spicy. In case you wish to use Guntur or Pandi variety of spicy chillies, use them wisely as these varieties are very spicy and also they impart less colour.

    This mango chutney tastes good with hot rice+ ghee (clarified butter), hot rice+ raw oil, curd rice, chapati etc

    Taste-wise it is sour-sweet-spicy n salty with an irresistible green mango flavour.

    Ingredients



    ¼ kg Totapuri mango-washed, peeled and cut into small pieces

    Salt to taste,

    4-5 dry red chillies (as per your taste)

    A lemon-sized piece of jaggery-crushed

    ½ tsp turmeric powder

    1 tsp fenugreek seeds

    2 tbsp oil

    ½ tsp asafoetida (Hing) ( I add 1-1 ½ tsp of Hing)

    Tempering


    1 tsp oil.

    1 tsp mustard seeds,

    Method

    1. Add salt to finely chopped mango pieces mix well and keep it aside for 20 minutes.
    2. Heat 2 tbsp oil in a pan.
    3. Add fenugreek seeds and fry for 30 seconds or less.
    4. Add broken red chillies and fry for 30 seconds.
    5. Take it off the flame.
    6. Add asafoetida and turmeric powder. (This way the spices won’t burn).
    7. When cooled, transfer ingredients into a mixer/grinder.
    8. Add salted mango, jaggery and salt to taste.
    9. Run the mixie/grinder and prepare the chutney.
    10. Keep the texture coarse.
    11. Adjust the seasonings.
    12. Heat 1 tsp oil in a small pan and crackle mustard seeds in it.
    13. Pour over the chutney and mix well.
    14. Store in an airtight container in the refrigerator.
    15. It stays good up to a week.
    Note

    1. Don’t use chilli powder. Somehow the taste differs a lot. Usage of whole red chillies is preferred.
    2. We are using more oil as we cannot add water to the chutney and also oil acts as a preservative. Increase oil if you wish to preserve the chutney for a longer period in the refrigerator.
    3. Asafoetida adds an amazing twist. Try adding a little more of it to your south Indian dishes. It improves appetite, aids digestion and is said to help in de-worming.
    4. If the Totapuri mango that you are using turns out to be too sour (sometimes it happens ) include the skin of the mango also while grinding the chutney this reduces sourness though taste gets altered a bit or you may increase spices and jaggery.

    ************************************************************************
     
    iyerviji, SunPa, Frangipani and 13 others like this.
    Loading...

  2. shravs3

    shravs3 IL Hall of Fame

    Messages:
    3,149
    Likes Received:
    5,761
    Trophy Points:
    425
    Gender:
    Female
    Yummy and mouth watering recipes Geeta . Wish I could eat them right now !
     
    GeetaKashyap and Star25 like this.
  3. jskls

    jskls IL Hall of Fame

    Messages:
    6,851
    Likes Received:
    24,791
    Trophy Points:
    490
    Gender:
    Female
    Wow my mouth is watering now. Should try it. Thanks for the recipe
     
    GeetaKashyap and Star25 like this.
  4. Star25

    Star25 Gold IL'ite

    Messages:
    335
    Likes Received:
    476
    Trophy Points:
    130
    Gender:
    Female
    Omg!! Mouth watering .. yummy it is..hope I was there to taste it :yum::yum: anyways will try it Geetha.. yet to try your aampana recipe too.
     
    GeetaKashyap and shravs3 like this.
  5. kaniths

    kaniths IL Hall of Fame

    Messages:
    5,628
    Likes Received:
    11,612
    Trophy Points:
    445
    Gender:
    Female
    Tri color shades of the mango and the chutneys... Matchy Matchy! :hearteyes:

    Looks so delightful! Recipes noted. :thumbsup:
     
    jskls and GeetaKashyap like this.
  6. GeetaKashyap

    GeetaKashyap IL Hall of Fame

    Messages:
    3,921
    Likes Received:
    9,215
    Trophy Points:
    460
    Gender:
    Female
    Thank you, @shravs3. I wish I could share it with you.
     
    shravs3 likes this.
  7. GeetaKashyap

    GeetaKashyap IL Hall of Fame

    Messages:
    3,921
    Likes Received:
    9,215
    Trophy Points:
    460
    Gender:
    Female
    Please do try and let me know how you liked or tweaked it. It would be a learning experience for me.
     
  8. GeetaKashyap

    GeetaKashyap IL Hall of Fame

    Messages:
    3,921
    Likes Received:
    9,215
    Trophy Points:
    460
    Gender:
    Female
    Drool...If you are in India please try this before the season ends, already the ripe versions are flooding the market! Hurry :)
     
    shravs3 and Star25 like this.
  9. Star25

    Star25 Gold IL'ite

    Messages:
    335
    Likes Received:
    476
    Trophy Points:
    130
    Gender:
    Female
    Yes I am in India only will surely try it out ..Thanks Geetha for the wonderful recipes that you are giving us :)
     
    GeetaKashyap likes this.
  10. GeetaKashyap

    GeetaKashyap IL Hall of Fame

    Messages:
    3,921
    Likes Received:
    9,215
    Trophy Points:
    460
    Gender:
    Female
    Verbal response from our doodle expert!:banana: I can see the artist in you getting inspired.:thumbup: Thanks.
     
    kaniths likes this.

Share This Page