“Shepu- Ambuli Chutney (Dill Leaves- Raw Mango Chutney)” … while shepu leaves add flavor to this chutney, kairi/ raw mango add that tangy taste and garlic adds on its own aromatic taste that makes this chutney scrumptious … tastes best served with dosa, bread, idly, parathas etc…. Yummilicious …
** We all know that “Chutney” always occupies a prominent place when it comes to serving dosa, idly. There are plenty of chutney recipes with minute difference prepared in each home and I am sure they all taste wonderful. Shepu/ Dill leaves is a veggie leaf that has strong pungent taste of its own and adds on a distinct flavor to dishes when added. I have prepared and shared a few dishes before, however, this is the first time I am preparing chutney with addition of these leaves. I will not run into the health benefits of shepu which you can easily find on net, but yes, they are highly nutritious. If you are fond of shepu then do try this simple to prepare chutney, it tastes wonderful.
** Here is my recipe for “Shepu- Ambuli Chutney (Dill Leaves- Raw Mango Chutney)” … my style, do try it, tastes lovely …
** Ingredients :
Shepu/ Dill Leaves/ Sabbasidge Soppu : 1 cup leaves+ tender stems
Raw Mango/ Kairi/ Ambuli/ Mavinakayi : 1 small sized.
Coconut/ Soyi/ Nariyal : 1 Cup freshly grated.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 6-8 (Less spicy one’s or as per your spice level)
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh small leaves
Ginger/ Adrak/ Alle’ : ½ inch piece
Garlic/ Losun/ Lehsun : 8-10 large sized cloves.
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Urad Dal/ Black Gram Dal : ½ tsp
Mustard seeds/ Sasam/ Rai : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh small leaves
** Wash, drain well and roughly chop Shepu/ Dill Leaves and keep it aside ready. I have also added the tender stems for this recipe, as they are very flavorful and grind well. If not desired you can skip and add only leaves.
** Wash and wipe raw mango/ ambuli, slice and cut into pieces edible portions and discard the inner seed. I have retained the raw mango skin for this recipe. Wash, wipe dry and cut the green chillies, ginger and cut to pieces. Also peel the outer skin and chop garlic to pieces. Wash, wipe dry and keep curry leaves ready.
** Now add all the above ingredients along with coconut and salt to taste into a mixer grinder and grind to a very smooth paste with required amount of water. Do not add water in excess, we need to keep this chutney thick textured. You can always add water when serving to bring to required consistency if desired. Remove the ground chutney in a wide mouthed stainless steel bowl and keep it aside ready.
** Note : Always grind the chutney that you will store in freezer with minimum water to a very smooth paste. It will remain better that way, also it will get thawed faster as there wont be much of crystallization of the chutney.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a tadka pan, when hot add urad dal when color begins to change add mustard seeds, when they begin to splutter add fresh curry leaves, fry for a few seconds. Remove and immediately pour it over the prepared and kept shepu- ambuli chutney and mix well.
** You can store the prepared chutney in a tight lid in freezer and use and when you needed. Add a small amount of the chutney in a smaller box and store it in the fridge, this can be used immediately after allowing to cool just for say 5-10 mins. However, remember to consume the one in fridge within maximum 3 days and that in the freezer withing 10-12 days, though I would recommend consuming fresh always.
** “Shepu- Ambuli Chutney (Dill Leaves- Raw Mango Chutney)” is done are ready to be served with any dish of your choice. I seved it with “Bachanga Saali Panpolo (Kalingan/ Watermelon Rind Neer Dosa)” another wonderful lacy dosa prepared with otherwise wasted rind part of watermelon and it was indeed a wonderful combo. We enjoyed it for breakfast very much and so did my friends who had dropped in to meet me. Well, before we knew the dosa batter was emptied with smiley faces.
** The next day for breakfast I applied this chutney to pav (Mumbai special Bread) and served it as sandwich arranged with slices of cucumber-tomato and it was simply fantastic in taste. Do try this aromatic chutney and enjoy with your family and friends, you can also serve it with cutlets, samosas, poori, chapati, dosa etc. Isn’t it plenty of choice for children. This one is for all of you out there who like the taste of shepu and raw mangoes. It has that tinge of raw mangoes and aroma of shepu that is simply par excellence. Do try this out and enjoy with dishes of your choice and let me know too.
** For more “Chutney” recipes, just browse through the common link shared below …
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