Mango Chutney - Star

Ingredients	Quantity
Unripe mango – peeled	½
Ginger	1”
Pips garlic	4
Mint leaves	2 springs
Red chillies	6
Onion – chopped	1
Oil – for frying	2 tbsp
Salt	to taste

Blend ingredients together except onion and salt. Fry the onion in oil until fragrant. Then add the blended ingredients and salt. Allow to simmer for a while until thick. Dish out.

Madras Mango Chutney

Ingredients	Quantity
Serrano chillies – stemmed and seeded, minced	6
Large green or ripe mangoes – peeled, cut in small cubes	6
Fenugreek seeds	1 tsp
Vegetable oil	2 tbsp
Mustard seeds	1 tbsp
Turmeric powder	1 tsp
Salt	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.

Lasoon Chutney - Garlic Chutney

Ingredients	Quantity
Garlic cloves – sliced	5 to 6
Coconut shreds – unsweetened	1 cup
Cumin seed – whole	1 tbsp
Red chillies – dried	3 to 4
Sesame seeds	2 tbsp
Tamarind pulp – seedless	2 tbsp
Peanuts – unsalted	¼ cup
Salt	½ tsp or to taste

Roast all of the above ingredients independently with the exception of the salt in a dry skillet until they turn reddish brown in color. Grind them in a coffee mill and serve either dry as a condiment or serve with ghee.

Lasoon Chutney (Garlic)

Ingredients	Quantity
Garlic cloves – sliced	5 to 6
Unsweetened coconut shreds	1 cup
Cumin seeds – whole	1 tbsp
Dried red chillies	3 to 4
Sesame seeds	2 tbsp
Seedless tamarind pulp	2 tbsp
Unsalted peanuts	¼ cup
Salt	½ tsp or to taste

Roast all of the above ingredients independently with the exception of the salt in a dry skillet until they turn reddish brown in color. Grind them in a coffee mill and serve either dry as a condiment or serve with ghee.