|
Ingredients
|
Quantity
|
|
Coconut – grated
|
4 cups (10 oz)
|
|
Dried red chillies – deseeded, broken into
small pieces and soaked in water for 5 minutes
|
2
|
|
Jaggery – grated
|
4 tsp
|
|
Salt
|
to taste
|
|
Coriander seeds
|
½ tsp
|
|
Black mustard seeds
|
½ tsp
|
|
Ripe mango (medium)- peeled and cubed
|
2 (10 oz)
|
PREPARATION: Blend the coconut, chili, jaggery,
salt, coriander seeds and mustard seeds with a little water to a coarse paste
in a food processor. Mix this paste with the mango pieces and chill.
Serve cold.
SUBSTITUTIONS: You can use bananas, pears,
pineapple, oranges or seasonal fruit like peaches, cherries and grapes instead
of the mango.
NOTES: Jaggery is dehydrated sugar cane juice.
Kolhapur jagagery is a reputable brand. The closest
equivalents are brown or Demerara sugar.
From the southern coast of India. It can be made with any firm
fruit, such as bananas, pears, pineapple, oranges or seasonal fruit like
peaches, cherries and grapes, and is similar to the raitas of northern India.
