Curd based Mango Chutney

Curd based Mango Chutney

Ingredients

4 chandrakkaran mangoes (small orange flashed mangoes), peeled
2 cups curd
1 cup freshly grated coconut
1 teaspoon cumin seeds
1 teaspoon green chilli paste
1/2 teaspoon salt

For seasoning the pickle

4 teaspoon coconut oil
2 red chillies, broken into bits
2 teaspoon curry leaves
1/2 teaspoon mustard seeds

Method of preparation of the pickle

1. Mix the grated coconut, curd and the green chilli paste till well combined. cook on slow fire till the raw smell disappears.

2. Add mangoes, salt and boil the contents for about five minutes.

3. Heat 2 teaspoon coconut oil and saute the seasoning ingredients.

4. Pour it over the mango mixture.

5. Remove the mango chutney from fire and add to it the remaining quantity of coconut oil.

6. The chutney can be preserved for a week and can be served with any snack or with rice.