But for this Mint and mango chutney, you don't have to fry anything except the tempering with oil which is optional. I got this idea from "Pudina-ginger-lime" juice that I regularly used to have at Juice Junction in Bangalore. It was a heavenly drink. I will post that recipe some time. Anyway, I was a little skeptical about the raw mango that I added since I was not sure if mint and green mango would work together. Guess what, It actually works beautifully and the aroma is simply mouthwatering.
I served it with baked Rice balls and they complimented each other very well. It also goes well with just plain rice, Idlis and dosas. Click here for the baked Rice balls recipe if you wish to try it some time. Please excuse the quality of the photos. I was in a hurry to finish cooking before my favorite TV show started. :D
| Nutritional Information (Approx) | (per serving) | ||
| Energy | 5 | Calories | |
| Fat | 0.2 | % | |
| Carbohydrates | 1 | % | |
| Dietary Fiber | 0 | % | |
| Sodium | 3 | % | |
| Vitamin A | 8 | % | |
| Vitamin C | 4 | % | |
| Calcium | 0 | % | |
| Iron | 0 | % | |
| Protein | 0 | Grams | |
| Sugar | 0 | Grams | |
| Ingredients | |
| Mint leaves | 1 cup |
| Green mango chopped | 1 small |
| Coriander leaves chopped | 1/2 cup |
| Green chillies | 2 or 3 |
| Salt | to taste |
| To temper | |
| Oil | 2 tsps |
| Urad dal | 1 tsp |
| Mustard seeds | 1/2 tsp |
Peel the skin and chop the mango.
Pluck the leaves from the Mint stalks and wash.
Also, wash the coriander leaves and green chillies.
Gather all the above ingredients in a mixer and also add salt.
Grind the mixture into a fine paste.
Heat oil and add Urad dal and fry till it changes colour. Then add mustard seeds and wait till it splutters.
(Naveen was helping with this step and forgot to take the pic with mustard seeds.)
Pour the oil mixture to the chutney and enjoy it with the dish of your choice.
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