Ingredients
- 1 Mango Raw - small, peeled and diced
- ¼ cup Sesame seeds
- 2 - 3 chilies (adjust per taste) Green
- to taste Salt
For Tempering:
- 1 tsp Urad dal (minapappu)
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ¼ tsp Asafoetida
- 2 chilies Dry red
- 8 - 10 Curry leaves
Instructions
- Heat 1tsp oil in a small sauce pan, fry the green chilies briefly until the skins crackle, about 1-2 minutes.
- Grind sesame seeds, mango pieces, green chilies and salt to a smooth paste without adding any water.
- Remove chutney into a bowl.
- Heat 2tsp oil and add the tempering ingredients and once the seeds start to splutter, add it to the chutney and serve.
Notes
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