Raw Mango Chutney

THIS is another gem from my house-help Ratna, who is indispensable to me in keeping my home running on well-oiled wheels. The other day, finding a raw mango that had been lying in the fridge for a while, she took the initiative to make this tongue-tickling chutney, even as I was trying to sleep away a nagging headache. This chutney goes very well with idlis and dosas, but can also be mixed with plain, cooked rice, for a quick-fix lunch on a day when you don't feel up to rustling up anything elaborate. A fine example of using simple ingredients to create an unpretentious, but attractive and appetising accompaniment. Loved it so much that I had to add it to my repertoire of chutneys, with due credit to Ratna.

Raw Mango Chutney (Pic by June Carvalho)

What you need:
1 big raw mango
2 cloves garlic
a good pinch of cumin
1 tbsp fresh coconut
1 tbsp fried gram dal
3 dry red chillies
Salt to taste

For seasoning:
1 tsp mustard
1 sprig curry leaves
1 onion, chopped
A pinch of asafoetida
2 tsps oil

Peel and grate the mango. Then wash and drain the grated mango, to reduce the sourness. Grind to a fine paste with all the ingredients listed under What You Need. 

For seasoning, heat the oil and add the mustard, allowing it to crackle. Add the curry leaves, chopped onion and asafoetida. Stir around a bit on low heat till onion is transparent and mix into the chutney.