29 April, 2016
Sprouted fenugreek seeds raw mango chutney|
The sprouted fenugreek seeds and raw mango chutney or molake menthya mattu manvinakayi chutney, a yummy preparation which goes very well along with curd rice
This is a must during summer season. This includes all the flavours in it, such as sourness from mango, spicy because of chilli, bitter because of fenugreek seeds, sweet because of jaggery and of course salt is a must.
Overall its a tasty , tangy , yummy chutney or tokku. Can be stored for a week to ten days in refrigerator. It can be served as an accompaniment with roti, chapati, Poori, Saaru-anna (rasam-rice), Huli-anna (sambar-rice) & can be eaten mixed with white rice too
Ingredients : measuring cup used – 200 ml
- Grated raw mango – 1&1/2 cup (I grate mango with skin, I don’t peel the skin)
- Sprouted fenugreek seeds – 1/4 cup
- Red chilli powder – 2 to 3 tsp or according to taste
- Turmeric Powder – 1/2 tsp
- Asafoetida (hing) – 1/2 tsp
- Jaggery – 1/2 tbsp
- salt to taste
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
PROCEDURE :
- Heat oil in a pan, add mustard seeds, when it splutter add fenugreek seeds and stir it for one or two minutes
- Now add grated mango and stir it once, add salt, chilli powder and turmeric powder and saute it on medium flame until mango turns soft
- Now add jaggery and hing, combine everything well and remove form the heat
- You can use it immediately or cool it and store it in a container
