Green Chutney

Mint & Coriander Chutney with Mango Peel

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Ingredients:	Quantity
Mint Leaves	1 bunch
Coriander Leaves	2 bunch
Raw Mango Peel	Peel of one Mango
Green Chili	2 nos
Dry red Chili	1 nos
Garlic	1 nos
Urad Dal	1 tsp
Tamarind Paste	1/2 tsp
Mustard Seeds	1 tsp for tempering

Preparation:
1) Heat oil in a pan and add the urad Dal once they turn brown add the mint, coriander, raw mango peel, garlic, green chili and dry red chili.
2) Fry for 2 to 3 mins and add the tamarind pulp and salt and grind to a fine paste.
3) Fry the mustard seeds and add to the chutney. Serve it with dosa, idly or curd rice.

Note: Substitute Mango peel.
* Add onion to the chutney.
** Add coconut to the chutney.

Grated Mango Pickle

Grated Mango Pickle (Mangai Thokku)

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Ingredients:	Quantity
Big size raw Mango	1 nos
Fenugreek Seeds	1 tsp
Asafoetida Powder	3/4 tsp
Sea Salt	1 tbsp
Sesame/Gingelly Oil	1/4 cup
Chili Powder	2 tbsp
Coriander Powder	1/2 tbsp
Cumin Powder	1/2 tsp
Garlic Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Salt	to taste
Lemon Juice	2 tbsp
Vinegar	1 tsp
Tempering:
Mustard Seeds	1/2 tbsp
De-seeded Dry Red Chili	2-3 nos
Curry Leaves	A few

Preparation:
1) Peel and grate the mango and set aside.
2) Dry roast the fenugreek seeds and grind it into a fine powder along with asafoetida and sea salt. Mix red chili powder, coriander powder, cumin powder, garlic powder, turmeric powder.
3) Heat oil in the pan and add the items for tempering and once the mustard seeds splutter add the spice powder mix. Keep on low flame and stir well for 2-3 mins so that the spices don't burn.
4) Add the fenugreek, asafoetida and sea salt mix to it and stir for a min and then add the grated mango and adjust salt and cook well for 10 mins.
5) Add the lemon juice and vinegar and cook well until the raw smell of the spices disappear and the oil floats.
6) Let it cool and store it in a air tight container.

Note: Store it in a refrigerator for it to last long. Best served with yogurt/curd rice or lemon rice.