Ambuli ( Dark-Green Mango) Chutney

Our yard had several mango trees as well as thence when they were total of raw mangoes, this chutney was oftentimes made at home. The sense of savor of this chutney takes me dorsum to my childhood days. Now whenever I catch the Indian shop as well as honour greenish mangoes, I sure enough pick out them as well as brand this chutney.

Ingredients:

Green mango: i medium sized
Freshly grated coconut: i cup
Green chillies : 3-4medium sized ( depending on the heat of the chilli).
Fresh garlic:2 modest cloves
Salt : 3/4 tsp
Water: 1/4 cup

Method:

Peel the greenish mango, split as well as chop the pulp as well as operate on aside.

In a blender add together coconut, greenish chillies, garlic cloves,little waster as well as tabular array salt as well as blend to a fine paste. Now add together the chopped raw mangoes as well as blend well.

Serve alongside rice/chapati/dosa/idli.

Can live stored inwards an airtight container for upwards to i week.

Note:

Please brand certain that the mango is raw as well as sour.The pulp should await white inwards color.The pulp of the mango should non live sugariness or xanthous inwards color every bit this volition alter the sense of savor of the chutney entirely!

Cooking made easy:

Chutneys similar this tin dismiss live made during weekends as well as serve every bit a bully gear upwards accompaniment to weeknight dinners.

Tip for salubrious living:

Try to purpose glass/ceramic/porcelain containers instead of plastic containers for storing sour chutneys every bit they may react alongside the chemicals inwards the plastic .

Food for thought:

Speak clearly if you lot beak at all; carve every give-and-take earlier you lot allow it fall. ( Oliver Wendell Holmes)