Mango Mint Chutney

 Summer is the season when you get raw and ripe mangoes. This is the season when most of them make the famous Aavakaya  Pachadi ( Mango pickle) is prepares and stored for year long.  Raw mangoes are not only used to make pickles but also used in making instant chutneys, salads,  Aam Panna ( raw mango juice) or cooked with lentils. 

For day 2 of BM 40, I made  Instant chutney with mint leaves and sesame seeds. I saw this recipe in one of the Indian Cookery Show. This can be called as chutney, dip or spread. Tastes fantastic when used as spread on bread toast or when dipped with hot pakoda's. Also tastes good with idly , dosa and roti.

We need:

Raw mango 1
Mint leaves 3/ 4 cup
Garlic cloves 3
Green chilies 3
Salt to taste
Cumin seeds 1/2 spoon
Sesame seeds 3/4 cup


Method:


Dry roast sesame seeds on low flame.
Remove and let it cool.
Peel the skin of mango and make into small pieces.
Now make a smooth powder with sesame seeds.
In the same blender add mango pieces, cumin seeds, garlic, green chili, salt and mint leaves.
Grind it to smooth paste.
Add water as required.
This chutney can be served with idly, dosa or as a spread on bread or with hot pakoda's.

Check to see what my fellow bloggers are cooking for BM 40.