Ratnagiri Alphonso Mango chutney is a delicious, tangy-sweet condiment that pairs beautifully with dosas. Here’s how you can make it:
Ingredients for Mango Chutney:
- Alphonso mangoes: 2 medium-sized (ripe and sweet)
- Ginger: 1-inch piece, grated
- Green chilies: 1-2 (adjust to taste), finely chopped
- Fresh coriander leaves: 2 tbsp, finely chopped
- Mustard seeds: 1 tsp
- Curry leaves: 6-8
- Turmeric powder: 1/4 tsp
- Red chili powder: 1/2 tsp (optional, for extra spice)
- Jaggery: 2-3 tbsp (adjust to taste)
- Salt: To taste
- Oil: 1 tbsp
For the Dosa Batter:
- Rice: 2 cups
- Urad dal (split black gram): 1/2 cup
- Fenugreek seeds: 1/4 tsp
- Salt: To taste
Steps:
Preparing the Chutney:
- Peel and Dice Mangoes: Peel the mangoes and cut them into small cubes. Set aside.
- Heat Oil: In a pan, heat oil and add mustard seeds. When they splutter, add curry leaves.
- Sauté Aromatics: Add grated ginger and chopped green chilies. Sauté for a minute until aromatic.
- Add Mangoes: Stir in the diced mangoes, turmeric powder, and red chili powder. Cook for 3-4 minutes on medium heat until the mangoes soften slightly.
- Sweeten It Up: Add jaggery and salt. Stir well and cook for another 3-5 minutes until the jaggery melts and blends with the mangoes.
- Finish: Garnish with fresh coriander leaves and let the chutney cool before serving.
Making Dosa Batter:
- Soak Ingredients: Wash rice, urad dal, and fenugreek seeds. Soak them together for 4-6 hours.
- Grind: Blend the soaked mixture into a smooth batter with a little water. The batter should have a flowing consistency.
- Ferment: Cover and leave the batter to ferment overnight or for 8-12 hours.
- Cook Dosa: Heat a non-stick pan or dosa tawa. Pour a ladleful of batter, spread it thin, and drizzle oil around the edges. Cook until golden and crispy.
Serve Together:
Place a crispy dosa on a plate, add a generous dollop of Ratnagiri Alphonso Mango chutney on the side, and enjoy the delightful combination of flavors!
