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Madras Mango Chutney


Serrano chillies – stemmed and seeded, minced 
Large green or ripe mangoes – peeled, cut in small cubes
Fenugreek seeds
1 tsp
Vegetable oil
2 tbsp
Mustard seeds
1 tbsp
Turmeric powder
1 tsp
to taste 

Using a mortar and pestle, make a paste of the chillies and mangoes. Or coarse-grind them in a food processor.

Crush the fenugreek seeds into a coarse powder and add it to the chilli-mango paste.

Heat the oil in a skillet and add the mustard seeds. When they begin to pop, add the paste, turmeric, and salt. Simmer for a few minutes, remove from the heat, and cool.