Mango Coriander Chutney is a delicious accompaniment with Dosas and Indian Bread.
Time required: 10 Minutes
6 – 7 sprigs of Coriander
1/2 Raw Mango, Peeled and Diced
1/2 Cup grated Coconut
4 – 5 Green Chilies, slit
1″ piece Jaggery
1 Bengal Gram size Hing / Asafoetida
2 tbsp Oil
1 tsp Mustard Seeds
Salt to taste
Heat 1/2 tsp Oil and add Green Chilies and saute for few seconds.
Grind Coconut, Green Chilies, Hing, Jaggery, Mango, and Salt.
Heat the remaining Oil and add Mustard Seeds. When they splutter add the Chutney and stir for a minute.
Remove to a serving dish and serve as an accompaniment.