Mango Mint Chutney

This refreshing summer chutney combines tangy raw mango with fresh mint, roasted dals, peanuts, and aromatic spices. Perfect for the hot season, it pairs beautifully with rice, dosa, idli, or chapati.

Steps

1. Wash and chop raw mango into small pieces (skin can be left on)
2. Chop 2-3 green chilies according to taste
3. Heat 1 tbsp oil in a pan and add methi seeds, mustard seeds, coriander seeds, chana dal, urad dal, and peanuts
4. Roast until brown, then add red chilies and transfer to blender jar
5. In the same pan, add 1 tsp oil, jeera, green chilies, garlic cloves, and chopped mangoes
6. Sauté until mangoes turn translucent, then add pudina leaves
7. Sauté until mint leaves become soft, then let cool
8. Transfer cooled mixture to blender jar with roasted ingredients
9. Add salt and a bit of tamarind to blender
10. Grind everything into a smooth, slightly coarse chutney and transfer to a bowl
11. For tempering: heat 1 tbsp oil in pan and add mustard seeds
12. Let mustard seeds splatter, then add red chilies, urad dal, and curry leaves
13. Roast until golden brown and pour hot tempering over the chutney
14. Serve with hot rice, dosa, idli, chapati, or as a dip

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