This is a simple chutney to be enjoyed as an accompaniment with idlis, vadas, dosas, or with rice. It brings
back memories of Sunday afternoon lunches which were an elaborate affair growing up. My grandmother always made a great chutney and this was one of our favourites.
Peel and chop the raw mango into ½ inch pieces.
Cut the coconut to ½ inch pieces.
Heat the oil and add the urad dal. Wait till it turns golden brown (important!) and then add mustard seeds. Wait till they crackle, then add asafoetida, curry leaves, red chillies, and green chillies. Switch off the flame as the red chillies expand, then add the coriander leaves and mix with a spoon. Wait for this mixture to cool for a few minutes.
Add the seasoning along with the cut mango and coconut pieces into a small blender and mix into a coarse paste with a little bit of water and salt as required.
Transfer the paste into a bowl and garnish with a second seasoning of mustard seeds and urad spluttered in a bit of oil.
Room temperature
