Mango Coconut chutney or Mamidikaya Kobbari chutney

Ingredients:

Mango 1 Medium sized

Cocunut ½

Chana dal or Senaga papu 2 teaspoons

Urad dal or Menapa papu 2 teaspoons

Mustard seeds 2 teaspoon

Jeera or Cumin ½ teaspoon

Red chilies 6

(Adjust accordingly)

Ginger ½ inch piece

Green chili 3

(Adjust accordingly)

Hing 2 pinches

Oil 2 teaspoons

Salt as needed

Preparation:
1. Chop mango into pieces. Scrape the cocunut. I have used the frozen coconut. If mango is not sour add 1 inch tamarind.

2. Heat a pan and add 3 teaspoons of oil, after is heated add chana dal, urad dal, jeera, mustard seeds, hing and red chillies. When the urad and chana dal turn their color and mustard seed splutter, switch off the stove.

3. In a mixie or grinder grind the above tadka.

4. Add scrape coconut, green chilies, ginger and salt. Add little water if needed.

5. Add the mango pieces and blend well.

Serve with rice, dosa, vada or idly.