Follow these steps for perfect results
Lemon juice
White Urad Dal (Split)
Green Chillies
Sunflower Oil
for tempering
Dry Red Chilli
Salt
to taste
Mustard seeds
Ginger
Coriander Leaves
Fresh coconut
Mango (Raw)
grated
Mint Leaves
Combine raw mango, coconut, coriander leaves, mint leaves, ginger, green chillies, lemon juice, salt, and 1/4 cup water in a mixer-jar.
Grind into a smooth paste.
Heat oil in a small tempering pan.
Add mustard seeds and allow them to splutter.
Add urad dal and allow it to turn golden brown.
Add dry red chillies and leave for 10 seconds.
Pour the tempering over the chutney.
Serve with dosa, idli, or pesarattu.
Expert advice for the best results
Adjust the number of green chillies according to your spice preference.
Use fresh, high-quality ingredients for the best flavor.
Roast the urad dal for enhanced flavour
Everything you need to know before you start
5 mins
Can be made a day ahead and stored in the refrigerator.
Serve in a small bowl with a sprig of coriander or mint.
Serve with South Indian breakfast dishes.
Serve as a side dish with rice and curry.
Cool and refreshing to balance the spice.
Discover the story behind this recipe
A common accompaniment to South Indian breakfast dishes.
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