Unripe Mango Chutney

This Unripe Chutney is yummy with sweet and sour taste.It is classical chutney one can enjoy during Mango Season. Mango season is about to get over for this year. Mangoes are still available in market places, super market shelf. So you can still try and enjoy.

In Udyavara my doddamma used to prepare this chutney whenever she picks up the unripe mango and that becomes one of the side dish which is served with coconut oil. The homegrown and prepared boiled rice, this unripe mango chutney and coconut oil from our home grown coconut grow, it is fantastic feeling now I am cherishing. 
I have used unripe mango, little methi/fenugrik seeds and red byadagi chilly and fresh coconut. Seasoned with mustard seeds, ingh/Asfoetida and curry leaves. It taste heavenly with plain rice or any other dishes.
Purely Brahmin Food with out onion and garlic. It is a blissful vegetarian dish. Try and enjoy this traditional, seasonal Unripe Mango Chutney.
We from Udupi /Kota use coconut fried methi seeds and byadagi chilly for mango chutney. It is yummy and healthy to use it. This is one of the Udupi traditional Mango Chutney.
It is simple, quick and healthy too.
Let us see the recipe now :

Things Needed :

Unripe Mango : 1
Fresh grated coconut : 1 Bowl. (1/2 Coconut).
Byadagi Chilly : 4 to 5
Methi /Fenugrik Seeds : 5 to 6
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6 

Method :

1. Wash and remove the outer layer of mango. Cut into small pieces.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of coconut oil, 4 to 5 methi seeds and byadagi chilly. Fry it for 1 minute. Leave it for cooling.

4. Now grind mango pieces, fried byadagi chilly and methi seeds, grated coconut and required salt.
5. Add required water while grinding.

6. Take out the chutney to a serving bowl.

7. Add mustard seeds, ingh and curry  leaves seasoning and serve.

8. We had this Unripe Mango Chutney for lunch.

Note :

Peeling off the skin of mango is optional. (Or it might give a slight bitter taste).
Unripe mango gives slightly sweet taste which adds to the taste.
Use of full ripe might give different taste.
Adding methi seeds to chutney helps to reduce the cholesterol and avoids heat in our body. (It is said that mango is Ushan /Heat for our body).
Do not add any jaggery to chutney.
Time : 15 Minutes.
Serves : 2 to 3. 

Tangy Lady's finger Curry

Lady's finger /Bendekayi / Okra is one of the favourtie vegetable of many of us. This Bendekayi I got from DhatriVana. Bendekayi Tamarind Curry is an excelent side dish. People who like Sour/Tangy /Savoury taste. Its Yum, Its mouthwatering and it has to be tasted and relished. Try and enjoy.

We had been to a place called Dhatrivana a village type resort,  led by Geetha B.U. The ladies group from Anthapura, traveled To a place called Dhatrivana.
Dhatrivana is an excellent resort which has lots of trees and plants around. A beautiful place and lovely activities which bring back our old memories.   Old games , the culture we followed. One has to enjoy being there.
We really had good time and got so much vegetables as prizes. The day was nicely spent with friends and good time to cherish.

Let us see some benefits of eating Lady's finger in our diet.

Lady's finger is rich in fiber and good for digestion. It helps in controlling the diabetes. It helps in  improving our eye sight. It is good for weight loss. It is good for good memory power. It is rich in nutrients. It has a good source of antioxidants.
I have prepared Tangy Lady's finger Curry, the savory curry is yummy to have with any of the main dish. Tamarind dominates aroma and taste very good. The light sweet and savoury  taste goo and added some crushed sesame seeds.
No Onion or No Garlic Curry. Good to prepare during fasting or festival time.

Ingredients :

Lady's finger : 10 to 15
Tamarind Pulp : 2 Tablespoons
Coconut Chutney Powder : 2 to 3 Tbs
Rasam Powder : 1 Tbs
Crushed Sesame Seeds : 1 Tbs
Salt : As required
Coriander leaves : 2 Tbs
Jaggery : 1 Tbs
Seasoning :
Coconut Oil : 2 Tbs
Methi/Fenugrik seeds : 3 to 4
Mustard seeds L 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and wipe the moisture of lady's finger and leave it for 5 minutes.

2. Cut them into small pieces.

3. Soak tamarind in warm water and squeeze out the pulp. Keep the pulp aside.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and methi seeds. Add ingh and curry leaves once the mustard seeds splutter.
5. Add curry leaves and cut lady's finger pieces and stir for 2 to 3 minutes on low flame. Stir in between so that it does not get burnt on one side.

6.  Now add tamarind pulp, jaggery, little turmeric powder and required salt. Cook for 2 minutes.

7. It gets thick. Add coconut chutney powder and rasam powder. Mix it well and cook for 2 minutes.
8. Shift it to a serving dish.

9. Add crushed sesame seeds on top. Add cut coriander leaves mix it and serve.

Note :

Adding coconut chutney powder adds to the taste. You need to saute bendikayi till it turns soft. then you add tamarind pulp. Or the curry gets sticky. Using any cooking oil is optional.
Use of jaggery less/more is optional. Home made coconut chutney powder adds to the taste. Or you can add coconut powder. (Dry copra powder).
Crushed sesame seeds adds to the taste.
Time : 20 Minutes.
Serves : 2 to 3
Home made coconut chutney powder :
Dry roast coconut and 1 tsp of urid dal. Dry roast red chilly. Once it is cooled dry grind it with required salt.
Roast some sesam eseeds and crush it with your roller  or just dry grind once for a 10 seconds  and you will be getting crushed sesasme seeds.
                                                             OR

Dry roast sesame seeds till it pops up and put it on a flat surface on kitchen slab and roll the chapati roller on it. So that it crushes well under the roller and you get well crushed sesame seeds.


 From DhatriVana  I got all these as rewards.