This was a must have dish in Kerala during my childhood days in mango season. In those days mangos were available only during summer. During our summer vacation, we kids would pluck mangos from the tree and make chutney on our own and relish it. It was real fun, climbing mango trees and plucking, or if the trees were huge would throw stones and get the mangos down. Boys were the once who were good at plucking with stones. But now we get to buy mangos throughout the year.
- Raw/unripe (green) Mango – 2 pieces
- Green Chilli – 1
- Coconut – 3 Table spoons
- Small Onion – 6 (if no small onion take 1/2 portion of a big onion)
- Ginger – 1 small piece (1 inch long)
- Salt – to taste
- Curry leaves – 3 leaves
Peel the skin of the mango and take 2 pieces from it. If the mango is very sour use just 1 piece or add more coconut. In case you get fresh mangos from your own garden or from some friends or relatives house see if the skin is bitter; you could use the mango with the skin if not bitter. The peel has lots of vitamins in it (Mangos contain vitamin A, C, Calcium, Iron, B-6, Magnesium). If the mango is purchased from a shop, must wash and peel it because you never know if there are pesticides on. Grind mango, green chilli, small onions, ginger, curry leaves and salt into a paste then add coconut and grind it for a second;
the coconut should not be ground fine so that it tastes better. If grinding is done on stone taste would be superb. This touching with hot rice is simply mouth-watering. Why not try it?
Oh! the appetizing flavour of this!! I can’t wait any longer, can run a ship in my mouth now, so off I go to get hold of some hot rice and lick it up. Bye for now and see you soon!!
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