#91 Spicy Coconut and Raw Mango Chutney with Warm Yogurt Rice

In almost every ancestral home(tharavad) in Kerala there are at least two varieties of mango trees in the front or backyard. They produce an abundance of fresh green mangoes every season and gathered in baskets are used for pickling and cooking in many authentic dishes. The taste of those mangoes that come from your own backyard cannot be beat. No matter how organic or farm fresh the supermarket mangoes claim to be, there is no comparison to the genuine flavor that emulates from the taste of the traditional Kadu Manga, Uppu manga or Manga Chammanthi...it still lingers on my tongue up to this day. Well, I tried to re-create the same flavors --only I had to settle for the raw mango from my neighborhood supermarket. I don't think the mango chamanthi gets enough recognition among its co-condiments, even though it is an uplifting accompaniment to any vegetarian meal and can turn it into a completely satisfactory one.

Some posts ago, I had promised to share this recipe with you and here it is......The spicy tartness of the mango combined with the sweet coconut and ginger/curry leaf flavor is just so easy to make and the best part is there is no cooking involved!







Ingredients:

Raw Mango- 1 cut up

Freshly grated Coconut -1/2 cup

Green chillies-3

Red Chillies-2

Shallots-3

Curry Leaves- 1 sprig

Ginger- 1 inch piece

Salt to taste,







Method:

1. In a food processor add the cut up pieces of mango, ginger and the grated coconut with red chillies and salt to taste.

2. Process very well until the coconut and mango are pretty much meshed together well.

3. Add the rest of the ingredients and process again with very little or no water.

4. Remove the processor from its base and after removing the blade, carefully roll the chutney with

clean hands and roll it into a ball. Place it in a dish and serve with Thair Saadam, pappadam and

vegetable sides to please you palate for a simple vegetarian meal.

5. On my plate, I have a Potato Mezhukkupuratti, Okra stir fry and Beet thoran.









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Microwave Pappadams were an inpiration from Susan's blog!!ThanX
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For the Thair Saadam(Yogurt Rice)

Ingredients:

1. Long grain rice- 1/2 cup

2. Milk- 1 cup

3. Yogurt -1 cup

4. Seasoning spices-redchillies, curry leaves and mustard and cumin seeds.

5. Asafoetida-1 pinch







Method:

3. Place a small saucepan on the fire add oil, asafoetida and the seasoning spices.

4. When the seeds splutter pour the seasoning over the rice, mix well and serve.