Monsoon Special Chutneys

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Since our childhood days, my mother used to make tongue tickling tangy spicy chutneys and we used to relish them with congi or curd rice. On a rainy day, we used to relish spicy raw mango chutney and pickled mango gojju.


Nearby in the neighbourhood, we had Bunt friends who used to make dry fish chutneys in rainy season. I still remember the aroma of chutney prepared with Nungel Balyer(dry shark) and Podi Etti(dry shrimp) with steaming hot boiled rice congi at Shetty Compound, where we used to satiate our hunger after tiring game of mara manga, lagori and kutti donne.


Here are two chutneys that I tried to make, and the taste is almost as good as mother?s spicy raw mango chutneys or Shetty Compound podi Etti chutney. These are monsoon special treats for readers of Mangalorean.com.


Spicy Raw Mango Chutney


Ingredients:


1. Raw mangoes(Size of tennis ball): 4(Must be very sour and pulpy)
2. Red long chillies – 12
3. Red short chillies – 16
4. Coriander seeds – 3 tsp
5. Fenugreek seeds(Methi) – 1 tsp
6. Cumin seeds  – 2 tsp
7. Black peppercorns – 1 tsp
8. Mustard seeds –1 tsp
9. Asafotoeda(Hing) – 5 gms
10. Turmeric powder – 1 tsp
11. Coconut oil(or sesame oil) – 40 ml
12. Salt – to taste


 


 


 


 


 


 


 


Method:


1. Roast the ingredients 2 through 9 with little oil separately and powder in a blender along with turmeric powder. Keep aside to cool.
2. Wash and clean the mangoes. Boil the whole mangoes in water till tender. Drain out and extract the pulp along with the skin. Coarsely mince the pulp with the skin in a blender.
3. Mix the mashed mango pulp along with the masala powder and salt to taste.
4. Heat the remaining oil in a deep pan, add the raw chutney and mix well for 2 mins under slow fire. Allow to cool and store in air tight jar/bottle. Keep at
room temperature for 48 hrs, then transfer to a fridge.
Goes well with dal-rice curd-rice Congi dosas  idlis chapati or rotis.


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Dry Shrimp Chutney


Ingredients:


1. Dry Shrimp – 100Gms
2. Grated coconut – 1/2
3. Red Short Chillies – 4-6
4. Red Long Chillies – 2-3
5. Garlic 4-6cloves
6. Tamarind – A small ball made into pulp
7. Onion – 1 small
8. Salt – To taste
9. Oil – 1/2 tsp


 


 


 


 


 


 


 


Method:


1. Clean and dry roast the shrimp till it gives out good aroma. Dry roast the grated coconut slightly.


2. Roast the chillies, garlic and onion slices slightly with oil.


3. Grind all the masala ingredients coarsely, crush the roasted shrimp and mix with the chutney. Check for salt and serve.

Author: Rajanikanth Shenoy- Kudpi