Green mango and coriander thokku (chutney)

I saw a recipe for cilantro mango chutney on Talimpu foodblog and immediately wanted to try it, because I love mango thokku. I had to wait a few days before I could get the star ingredient for this recipe, of course, but thereafter everything was quicker than quick – a nearly unprecedented turn of events on this blog. (The main reason for the promptness being, of course, that raw green mangoes don’t stay raw for long.)

The chutney was far too sour and not hot enough for my tastes - my fault for using two mangoes rather than one, plus not having enough coriander leaves to offset the extra mango. So I had to resort to frying some red chilli powder in extra oil, then mixing the chutney in it, frying it all for a few more minutes before trying it again. This time around it was perfect – spicy-hot and sour and redolent with the coriander.

Like regular mango thokku except – and I feel obliged to point this out - different. Thanks for your original recipe, Raji!

Recipe for: Green mango and coriander thokku (chutney)

Ingredients:

2 green (unripe) mangoes, cubed

1 tbsp urad dal
1 tsp mustard seeds
5-6 green chillies (or to taste), chopped
1-1/2 cups chopped coriander
1 tsp red chilli powder (or to taste, optional)
1/4 tsp asafoetida powder
2 tbsp oil
Salt to taste

Method:

1. Heat the oil and add the mustard seeds, asafoetida powder, green chillies, urad dal and red chilli powder (if using), and stir-fry for for a minute or two, till the dal turns a light brown and the mustard seeds have popped.

2. Add the green mangoes and fry them for 4-5 minutes, till they soften.

3. Add the coriander and fry till the leaves wilt.

Remove from the heat and let cool.



4. Grind to a fairly smooth consistency. This is good as a sandwich spread or as a side with idlis, dosa and chapaties.

RECIPE: GREEN MANGO AND CORIANDER THOKKU (CHUTNEY)

Ingredients:
2 green (unripe) mangoes, cubed
1 tbsp urad dal
1 tsp mustard seeds
5-6 green chillies (or to taste), chopped
1-1/2 cups chopped coriander
1 tsp red chilli powder (to taste, optional)
1/4 tsp asafoetida powder
1 tbsp oil
Salt to taste

Method:
1. Heat the oil and add the mustard seeds, asafoetida powder, green chillies, urad dal and red chilli powder (if using), and stir-fry for for a minute or two, till the dal turns a light brown and the mustard seeds have popped.
2. Add the green mangoes and fry them for 4-5 minutes, till they soften.
3. Add the coriander and fry till the leaves wilt. Remove from the heat and let cool.
4. Grind to a fairly smooth consistency. This is good as a sandwich spread or as a side with idlis, dosa and chapaties.