This chutney is made at the beginning of summer, which coincides with Chaitra, first month of Hindu Calendar. I have fond memories from my childhood of Chaitra Haldi Kumkum at my native place. All the ladies from the village used to come to our place. My aaji and kakis would make this chutney and Panhe (raw mango juice). Along with this chutney, they would serve seasonal fruits from the garden like jackfruit, mangoes, guava, jamuns (jambhala), water apple (jaam).
Ingredients:
1/2 cup chana dal, soaked for 4 hours
3/4 cup grated coconut
1/2 cup raw mango pieces, skin peeled off
1/2 tsp salt or as per taste
1/2 tsp sugar or as per taste
3-4 green chillies
finely cut coriander leaves, for garnish
For seasoning:
2 tsp oil
3/4 tsp mustard seeds
1/4 tsp asafoetida
8-10 curry leaves
1/2 tsp turmeric powder
2-3 red chillies
Servings:
5-6 people
Drain water out of the soaked chana dal. Grind together all the ingredients, except coriander leaves which are used for garnish. Grind the mixture coarse. In a small kadhai, do the regular seasoning and pour the seasoning over chutney.
Ingredients:
1/2 cup chana dal, soaked for 4 hours
3/4 cup grated coconut
1/2 cup raw mango pieces, skin peeled off
1/2 tsp salt or as per taste
1/2 tsp sugar or as per taste
3-4 green chillies
finely cut coriander leaves, for garnish
For seasoning:
2 tsp oil
3/4 tsp mustard seeds
1/4 tsp asafoetida
8-10 curry leaves
1/2 tsp turmeric powder
2-3 red chillies
Servings:
5-6 people
Drain water out of the soaked chana dal. Grind together all the ingredients, except coriander leaves which are used for garnish. Grind the mixture coarse. In a small kadhai, do the regular seasoning and pour the seasoning over chutney.
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