Mango Chutney

Steps

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1. 1
   Peel one large raw mango and chop it into medium-sized pieces.
   ▶ ≈0:22
2. 2
   Add the chopped mango (about 1 cup), 1 cup freshly grated coconut, 1/2 tsp cumin seeds, four green chilies, and 1 tsp rock salt to the mixer jar.
   ▶ ≈0:41
3. 3
   Grind the mixture without adding water, then add 1/2 cup curd and grind to a nice chutney consistency.
   ▶ ≈1:01
4. 4
   Transfer the ground chutney to a bowl.
   ▶ ≈1:20
5. 5
   Heat 1 tbsp oil in a tempering pan until hot.
   ▶ ≈1:26
6. 6
   Add 1 tsp urad dal and 1 tsp mustard seeds; let them splutter.
   ▶ ≈1:33
7. 7
   Turn off the stove. Add halved red chilies, 1/4 tsp asafoetida, and fresh curry leaves.
   ▶ ≈1:42
8. 8
   Gently transfer the tempered ingredients to the chutney and mix well.
   ▶ ≈1:55
9. 9
   The chutney is ready. Serve fresh with idlis, dosas, uttapam, vada, or phulkas. Best enjoyed immediately; do not refrigerate for more than a day.
   ▶ ≈2:01