Please note that all spoonful measures are flush spoonfuls.
Wash the mangoes. Coarsely grate into
a bowl. Traditionally, the mango is crushed in a mortar and pestle.
Kutcha means crushed.
Blend the turmeric powder into the
vinegar to make a paste.
Over medium heat,
put the mustard oil in a saucepan large enough to contain the mango
kutcha. Stir fry the crushed ginger, garlic and sliced red chillies.
Cook for 1 minute. Add the vinegar and turmeric mixture. Mix well. Add
the finely chopped onions and cook for 2-3 minutes.
Add the grated mango to the fried
mixture. Add the crushed mustard seeds. Mix well and cook for 2-3
minutes. Add salt to taste.
Serve hot or allow to cool down.
Recommended as an accompaniment for dhal purees.
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