Mango Tokku/Chutney

Mango/mavinakai /raw mango tokku/chutney is one of the side dish that goes well with curd rice/plain rice or with any other main dishes for spicy lovers. It is good to have them for good digestion.

The season is here and here we go with one of the best tokku/chutney in Udupi style.

This Mango chutney is one of the handy dish. We can mix this tokku with plain rice and turn it as Mango sasive chitranna./Savoury Spicy Rice.

 I have used raw mago, green chilly, red chilly powder, methi and mustard seeds.

Let us see the recipe now :

Things Needed :

Raw Mango : 2 . (Savoury mangoes)

Green chilly : 2 to 3 

Red chilly powder : 1 Tablespoon.

Mustard seeds : 1 Tablespoon

Methi seeds : 1/4 Teaspoon

Salt : 1 to 1 1/2 Tablespoons

Ingh/Asafoetida : A little 

Oil : 1 Tablespoon

Method :

1. Wash mango and clean it with a clean towel. See that all the moisture goes off.

2. Grate it and keep it aside.

3. Wash and slit green chilly and keep it aside.

4. Dry grind mustard seeds and keep the powder aside. ( 1 Tablespoon full).

5. Keep a pan on the fire and heat. Add oil and mustard seeds. ( 1 Teaspoon). Let it splutter.

6. Add slit green chilly and mustard seeds. Fry for a minute. Add Asafotida.

7. Add grated mangoes and a pinch of turmeric powder. Mix it well.

8. Add salt and stir till it changes its colour and thickens.

9. Add red chilly powder and mustard seeds. Stir till the oil oozes on the top and the sides.

10. Stir for another 3 to 4 minutes and put off the gas. Let it cool slowly. (Let it be in the pan til it cools down).

11. Shift the ready Mango Tokku to a clean bottle. 

12. Serve ready Mango chutney whenever you wish.

Note :

Adding more oil is optional. It should be cooked well without adding any water. Even a drop of water /moisture makes the chutney to spoil spoon. Adding more chilly is optional. I have used coconut oil to prepare this tokku.  Use of Til /Sesame oil is optional.. You can keep this tokku for at least 3 to 6 months in fridge. It is always better to keep this tokku in a fridge. ( Some time by mistake using a wet spoon makes the tokku to for fungus. Be careful and use dry spoon.

Time : 10 Minutes.
Serves : As you wish. 

Spicy Brinjal Sasive.

Whenever  we travel to Udupi I make sure to buy some Mattu Gulla (Special type of brnjal of from a place called Mattu near Udupi). Mattu gulla taste different, tasty and soft. It does not take much time to cook either.

Sasive /Sasme..is a Kannada word, Sasive is  one of the side dish,
There are varieties of Sasive preparations one can do easily.  Preparing sasive is easy. We can cook vegetables and mix with mustard coconut mixture or you can cook vegetables and then add the ground spice (containing mustard seeds, coconut and little chilly).

Here is a recipe of " Brinjal Sasive ".  It is  done in just mixing the coconut - mustard seeds ground mixture to cooked brinjal.
This is one of the traditional dish of South Canara. My doddamma used to prepare this Brinjal Sasive very nicely. She used to cook brinjal on charcoal. Those days there were no gas stoves or gas supply to house. People had to cook with the help of wood which they get in their surroundings. We had lots of coconut , jack fruit trees, mango trees around our house. Doddamma used to use the dry sticks from the trees and coconut shells and other  things. It is a nice memory that I have.
 I have mentioned the speciality of this brinjal in my earlier post. Mattu Gulla is very famous and especially its grown in particular place called Mattu. The seeds of this Gulla is given to people by Yati. Vadhirajaru.
Any type of brinjal can be used. (Optional).
Sasive is one of the traditional dish of South Canara, Malenadu and Coastal areas.
Let us see the recipe Now :

Things Needed :

Brinjal/Badanekai/Gulla : 1 (Big one).
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coriander leaves
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Coconut Oil : 1 Teaspoon
Ingh/ Asafoetida : A little

Method :

1. Wash and cut brinjal and soak in water for 5 to 10 minutes.

2. Remove from the water wash it again and cook with little water till it is soft.
3. Grate coconut and grind it with mustard seeds, green chilly.

4. Remove the ground paste and put it in a big bowl.
5. Now put cooked brinjal in a big bowl and smash it nicely.

6. Put  ground coconut mixture, required salt and mix it well.
7. Add a cup of thick curd and mix it. Shift the ready Brinjal Sasive to a serving dish.
8. Keep a small pan on the fire and heat. Add a teaspoon of coconut oil. Add mustard seeds and urid dal.

9. Let mustard seeds splutter. Add ingh and curry leaves. Put off the fire. Put this seasoning to Sasive.
 10. Add cut coriander leaves and serve ready sasive with rice/chapati etc.
Note :
Brinjal should be cooked well. You can cook brinjal on gas burner  (Optional). Adding more /less chilly is optional. Use of coconut oil is optional. You can also prepare varieties of Sasive using different vegetables.
Time : 15 Minutes
Serves : 2 to 3.