Green Chana ( chickpea)- Green mango chutney ( Hasi Kadalekai-Mavinakai chutney)
This is an easy to make, irresistible “green “ recipe to make the next time you have fresh raw green mangoes and fresh tender green chickpeas on hand. Chickpea and it’s tender green version are a great source of protein to add to any veggie diet. Add to that the tangy taste of fresh raw mango, you have a winning combination.
Growing up, I remember going to the local market and bringing home small shrubs sprouting fresh green chana and how over casual conversations, we would shell them from the pods and eat them for a great evening snack. This is recipe we learned from my mom’s older sister and is well worth keeping.
1 cup shelled green tender chickpeas
1 cup small raw mango cubes
4-5 strings of Cilantroe
½ cup grated coconut
3 slit green chillies
1” fresh ginger
String of curry leaves, pinch of hing, Mustard seeds, urad dal and chana dal and oil for seasoning
Salt to taste
Method: Season the mustard seeds, urad dal and chana dal till the dal is golden brown. Then add the grated coconut, fresh ginger pieces and the green mango pieces. In a blender, add the shelled chickpeas and cilantroe. Grind all the ingredients into a coarse paste. Add salt to taste. Tastes great to dip with any appetizer!
Instant mango pickle(dheedeer uppinakaayi) is always reminiscent of Indian weddings in summer. In South Indian weddings, lunch is always served with a pinch of salt and pickle on the edge of the banana leaf. If it is the season of mangoes, you can always expect instant pickle to be served! It is so-called because it is doesn’t need the tedious process of making pickles. Because of this reason, it doesn’t have a long shelf life, but it is every bit as delicious!
1 Unripe green mango
2 table spoons of salt
2 table spoons of red chilli powder
1 teaspoon turmeric
2 teaspoons of peanut oil
1 teaspoon mustard seeds
A pinch of asafoetida/ hing
Wash the mango and dry it thoroughly using a cloth. Cut the mango into little pieces. Add chilli powder and salt. Keep it aside for a couple of hours until the mango soaks up the salt and releases all its juices.
Heat the oil in a small kadai, add the mustard seeds. Once the seeds splutter, turn off the heat and add hing and cover the kadai immediately. Adding the hing after turning off the heat ensures that it doesn’t burn, also covering the kadai ensures that the flavour of hing is retained.
Add the seasoning to the mango mixture and mix well. Store this in airtight container and refrigerate. You can use this up to 15 days if kept refrigerated.