Raw Mango Chutney

Ingredients:
165 gms Raw mango - grated
70 gms Dry coconut - grated
15 gms Red chillies guntur
32 gms Salt
90 gms Jaggery
2 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves

Method:
Peel and grate raw mango. In a mixer take grated coconut, red chilli, salt, and jaggery - powder without adding water. Now add grated mango, a little water and grind again. Heat oil in a thick pan, add mustard, jeera, curry leaves and the ground chutney. Fry on a low flame till done. Serve with rice or dosa.

If the raw mango is too tangy, add 10-20 gms more jaggery.

This recipe is contributed by Smt. Yellamma.

Onion Chutney

Ingredients:
500 gms onion - cut lengthwise
30 gms crystal salt
70 gms jaggery
30 gms tamarind - soak
25 gms red chilli
40 gms fried gram
30 gms dry coconut - grated

For the seasoning:
6 tbsp oil
1 tsp mustard
1/2 tsp jeera
6 strings curry leaves
A pinch of asafoetida


Method:
Soak tamarind, salt and jaggery together.
Powder dry coconut, fried gram and red chilli in a mixie without adding water. To this add the soaked tamarind, salt, and jaggery and make it into a smooth paste. Lastly add onion and grind coarsely (whip).

Heat oil in a pan, add mustard, jeera, curry leaves, hing. Add the onion chutney and fry on a low flame for 30 minutes or till the onion is cooked. Cool and store in an air tight container. Can be stored in the refrigerator for 15 to 20 days. Tastes good with dosa.

This recipe is contributed by Smt. Indravathi.