Methi Leaves & Mango Chutney / Chutney Recipe - 24 / #100chutneys

After posting an interesting cabbage & Mango chutney recipe using 3 ingredients, here comes another healthy chutney using methi leaves and mango. After starting chutney series, I am really happy that my family started including more veggies and green leafy veggies which was not liked by them earlier. And absolutely they love the taste too that the regular curries. This tangy and spicy chutney pairs perfectly with hot plain rice and curd rice. The addition of chopped onion and mango to the chutney gives an extra punch but its optional.

Ingredients :

1 Tsp Oil + 2 Tbsp Oil ( I have used Gingelly oil ) 

1/4 Cup Methi leaves 

1/2 Cup Raw Mango pieces

3 - 4 Dry red chillies ( Adjust according to taste bud ) 

2 Tbsp Coconut, grated 

1 Tsp Urad dal 

A pinch of Hing powder 

Few finely chopped onion and raw mango for garnishing

Method :

Heat 1 Tsp oil in a pan and add dry red chillies. 

Fry and remove from the flame. 

Now add methi leaves and grated coconut to the same pan and saute till the raw smell of methi leaves goes off. 

Once done, remove from the flame and cool the sautéed ingredients. 

Add chopped mango in a blender along with red chillis, methi leaves and coconut. 

Grind into fine paste by adding the required amount of salt and water. 

Heat 2 tbsp oil in a pan and add urad dal followed by hing powder. 

Fry until the dal turns light brown colour and add the ground chutney. 

Cook for couple of minutes in a low flame and transfer it to a bowl.

Garnish with chopped onions and mango before serving. 

Serving Options :

Serve with hot plain rice or Curd rice.