i have had the most hectic few weeks in a long time…..sometimes barely being able to meet deadlines and other commitments…..its been a roller coaster….and now that its over….i miss it all!! i miss my momma!!
one of the nicest things about having your mother around is all the food…cooked and served up!! plus there is all the shopping and the talking that goes on without a break!!
with the summers here and my attempt to try and eat what is seasonal (but that is an oxymoron these days!! strawberries in the summer and mangoes in sept!!) i find myself making this chutney a couple of times a week atleast while raw mangoes are still available…..it puts a twist on our favourite idli and dosai accompaniment of fresh coconut chutney and gives it quite a flavour kick!! even k who isnt particulary fond of sour stuff was seen reaching for refills…..tangy, spicy and just the right dose of colour, green mango and coconut chutney is my entry to WBB#22 – May Mango Madness that has come to perch at Escapades for thi s edition after spreading its wings from Saffron Trails where its genesis lies.
for the green mango coconut chutney – (Makes 11/2 cup)
1 cup grated fresh coconut
2 T raw mango peices, skinned and cubed(adjust according to tartness)
1 T roasted channa dal / putnala pappu/dalia
2 green chillies (adjust depending on your palate)
2 T fresh coriander leaves
salt to taste
3-4 T water
1/2 inch piece of fresh ginger
1 T chopped onion (optional)
for the tadka
1 T peanut oil
1/2 t mustard seeds
2 dried red chillies broken into two pieces each
1 t channa dal / bengal gram
1 t urad dal / skinned black gram
a few curry leaves
in a blender jar, add all the ingredients for chutney and pulse (not continuously) till smooth. check for seasonings, adjust and take out into a serving bowl. heat the oil in a small pan, add the mustard seeds, when they begin to splutter, add the rest of the ingredients and toast on a medium flame till they are beginning to brown. pour over the chutney. mix and serve with idlies or dosai.