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The Vegetarian Curry Bible
Moolangi Chutney
by Sunita
Sweet Mango Chutney
by Sunita
Ingredients
Ingredients
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1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
1 tsp dalia (Hurugadle)
5-6 garlic flakes, crushed
3-4 peppercorns
1 small piece ginger
1 tsp tamarind juice
Salt to taste
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3 large mangoes, peeled and cut into chunks
(Use slightly ripened ones)
2 tsp sugar or jaggery
1 tsp lime juice
5 large dates, pitted
1 tsp cumin seeds, roasted
1/2 tsp coriander seeds, roasted
Salt to taste
2 tsp cooking oil
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves
Method
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Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
Drain, mash well and set aside to cool.
Blend together the rest of the ingredients with the mango without
adding any water, to a smooth paste.
Method
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Blend together the coconut, tamarind, peppercorns, dalia, green chillies
and the ginger.
When it's almost smooth in texture, add the garlic, salt to taste and the
grated radish.
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Adjust salt if needed.
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Remove from blender and store in an airtight container.
This chutney keeps well for over a week when properly stored in the
fridge.
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Run the blender for about 3-4 secs.
The radish and garlic should be about a qarter mashed up.
Remove from the blender and season with mustard seeds and curry
leaves.
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