I have plenty to share. Too many documents in various stages of draft. And even more pictures. I guess this is what happens when I am inspired. But hey it’s the weekend. Again. And we are off to watch the Asian Cup tournament and cheer for the desi team in the match between
Bahrain and this weekend. How about you all? I’m sure you too have exciting plans. Anyways, have a wonderful weekend all of you. And, once again, many thanks for your visits, kind words and support. I am touched. India
This punchy chutney is a breeze to make, and serves as the perfect accompaniment for steamed rice and a veggie curry.
1 small green raw mango, peeled and cut random
1 cup fresh coconut, grated
3 small green or red chilies (I used red)
2 small shallots
12 curry leaves
Small piece fresh ginger
Salt, to taste
1 teaspoon coconut oil
Put the mango pieces in a food processor or blender with the coconut, shallots, chilies, curry leaves and ginger. Blitz until the mango, chilies, shallots, curry leaves and ginger are finely chopped and well combined with the coconut. Do not add water. Season. Drizzle the chutney with oil; toss to coat.