Green mango curry & tomato chutney

Green Mango Curry

2 medium sized mangoes neither totally green nor ripe 1 cup curd salt

½ tsp haldi 1 tbsp oil ½ coconut ground to a paste ¾ tsp mustard seeds

3 gr chilies whole 10-15 curry leaves

blend the curd with 1 ½ cups of water too male it like lassi. Peel the mangoes & cut into thin long slices. Heat oil, add the mustard seeds, add the grated coconut paste, stir for a min. or 2, when well blended, add the lassi, haldi, the gr chilies along with the curry leaves. Cook for about 10-15 min. over low flame, stirring, then add the mangoes & salt. Cook till the mangoes are tender.

Tomato Chutney

½ kg tomatoes chopped 2 tbsp oil 1” ginger sliced fine 3 red chilies

1 tsp panchporan- mix. of jeera, saunf, kalonji,methi & mustard seeds. ½ cup sugar

6-8 garlic ground to a paste 1 tsp salt 3 whole gr chilies ½ cup raisins

heat oil, put in panchporan, then add the red chilies. Stir, add the ginger, garlic. Immediately add the tomatoes, sugar, salt & simmer on low flame for about 10 min. till the sauce thickens. Now add the raisins, green chilies & cook for another 15 min. till the chutney is thick & glossy.