I already have a post on raw mango rice or maangai saadam in this blog.I have used grated mango in that version. In today’s version, we have made a chutney with the raw mango which can be stored and can be mixed with hot rice when required just like pulikachal and puliyodharai. This is actually a karnataka style recipe and I got the recipe from my cousin sister in Mysore who made this during chitra vishu.It tastes delicious and as it can be prepared in advance, its a very handy chutney.
Mor kuzhumbu would be a nice side dish for this raw mango rice,but you can also try any gravy of your choice.
Some related recipes –
Maangai saadam version1
Ulundu vadai Morkuzhumbu
Raw mango rice| Maangai rice -- Rice recipes (version2)
Peel the raw mango with a vegetable peeler. Cut them to pieces.
Combine the raw mango pieces, coconut, green chillies and fenugreek seeds in a blender.
Grind this to a smooth paste adding few drops of water.
Add mustard seeds followed by udid dal and channa dal. After it crackles, add curry leaves and peanuts.
Now add the ground paste. Add turmeric powder and salt.
Mix everything together properly. Saute and allow this to cook for about 5 minutes.
Now your raw mango chutney or gojju(as called in kannada) is ready.
Mix the chutney with hot cooked rice. Mix well.
Store the chutney in fridge for around 2-3 days. Mix with hot rice when required.