A spoonful of this delicious chutney will swiftly uplift your meals in seconds. The term chutney is derived from the Hindi word ‘chatna’, which means to lick. This literal definition aptly sums up the entire experience of eating this mouth-watering chutney.
| Servings | Makes 1 bowl |
| Course | Condiment |
| Preparation Time | 1 hour |
| Cook Time | Nil |
Ingredients for the Raw Mango & Chana Dal Chutney(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Roasted chana dal (dalia) |
| 1 cup (2 – 3 Nos) | Grated raw mango |
| 1” pc | Ginger |
| 2 – 3 | Green chilies |
| Salt to taste | |
Ingredients for tempering |
|
| 2 – 3 tbsp | Oil |
| 1 tbsp | Mustard seeds |
| A pinch | Of hing (asafoetida) |
| 1 – 2 | Dry red chilies |
| A few | Curry leaves |
Instructions for the Chutney |
|
| 1. | Wash and soak the roasted Chana Dal for 1 – 2 hours. Drain the water after that completely. |
| 2. | Add the dal to a blender. Add ginger and green chilies. Add salt as per taste. Blend the mixture like a dry chutney. (if it feels too dry add just 2 – 3 tbsp of water to help in blending). |
| 3. | Remove in a bowl. Add in the peeled grated raw mango and mix well. Prepare the tempering and season the chutney on top. Mix again. Serve at once. |
