Coconut Chutney

Ingredients

• 2 tsp: Urad dal
• 1 cup: Coconut Grated
• 2 : Red Chillies(dry)
• 1 tsp: Mustard seeds
• 1 small piece: Tamarind (dry)
• 1 tsp: Sugar
• 1 tsp: Hing
• 1 tbsp: Oil
• Salt to taste

Method

1. Grate the coconuts.
   In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute.
2. Let it cool completely.
3. Add tamarind, sugar, hing and coconut and grind it to a fine paste
4. Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.
5. Enjoy with steaming plain rice.

Thenga Churuttu (Mango pickle: Kerala style)

Ingredients

• 2 large: Mangoes, cut into small square pieces
• 4 tsp: Chilli powder
• 3 tsp: Salt
• 1/2 teaspoon: Asafoetida
• 1 teaspoon: Turmeric powder
• 1/2 teaspoon: Mustard seeds
• 1 teaspoon: Oil

Method

1. Heat oil in a pan.
2. To that add mustard seeds.
3. When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min. Turn off the heat. Let it cool for a while.
4. Add this mixture to the cut mangoes and mix thoroughly.
5. Keep this for 7-8 days for the flavour to seep into mangoes.
6. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness.
7. This is the Kerala mango achar.