This chutney tastes really good as a spread with bread and chapathi.
Raw Mango – grated : 1 big
Fenugreek (Methi) seeds : ½ teaspoon
Mustard seeds (Rai, Sasve) : 1 teaspoon
Red chillies : 6 – 8
Asafoetida (Hing) : ¼ teaspoon
Turmeric (Haldi, Arshna) : ¼ teaspoon
Vegetable Oil : 4 tablespoons
Salt to taste
- In a pan, heat 2 tablespoons of oil and fry red chillies and fenugreek. Add asafoetida when the oil is hot.
- Grind everything with grated mango, salt and turmeric powder to a paste. Add water sparingly, if necessary.
- In a pan, heat the remaining 2 tablespoons of oil. Add mustard.
After the mustard pops, add the chutney and cook on medium for 5 minutes or until the oil begins to separate.