20 March, 2018

CHUTNEY CHITRANNA spicy, tangy rice preparation using raw mango chutney

During summer or for Ugadi festival or for Rama navami in Karnataka we make mavina chitranna (mango rice) without fail. There are many versions in preparing this tangy, spicy rice, and I know/like some of them. So this time, during summer you can make this yummy chutney chitranna, in which the chutney is made mainly using raw mango. Just prepare regular basic tempering for chitranna and put ground mango chutney in it, saute well, add cooked rice …that’s it! yummy chitranna will be ready in minutes. It tastes best when prepared tangy and spicy.

Ingredients :

For chutney :

Grated raw mango – 1 cup (I don’t peel the skin) (adjust the quantity based on its sourness)
Green chilli – 4 to 6
Roasted fenugreek seeds – 1/2 tsp (adjust)
Jaggery – a small piece
Salt to taste

Others :

Cooked rice – 2 to 3 cups (adjust)
Salt to taste
Grated fresh coconut – 1/2 cup (adjust)
Coriander leaves – 2 tbsp

Oil – 1&1/2 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds powder – 1/2 tsp (optional)
Split bengal gram – 2 tbsp
Split black gram – 1 tbsp
Ground nut – 1/2 cup (adjust)
Whole red chillies (hot) – 2 to 4
Curry leaves – 2 strings
Turmeric powder – 1/2 tsp

PROCEDURE :

Gather together all the ingredients listed under the heading ‘for chutney’, grind into a fine paste without using water
Heat oil in a pan, add in mustard seeds, bengal gram, black gram, groundnut, red chillies, curry leaves and turmeric powder, allow them to splutter