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Ingredients

• 1 raw mango, small, washed, flesh cut from seed and chopped into cubes
• 2 tbsp + ½ tsp mustard seeds
• 4 red chillies
• 1 cup coconut, grated
• 1 cup curd
• 1 tsp coconut oil
• A few curry leaves
• Salt to taste

Method

1. Coarsely grind 2 tbsp mustard seeds, red chillies, and salt together. Add the coconut and mango; blend.
2. Add the curd and blend to a smooth consistency.
3. Heat a small pan over high heat; add the coconut oil. Once hot but not smoking, add the remaining mustard seeds. When they begin to splutter, add the curry leaves and cook just until blistered.
4. Add the tempering to the chutney, mix well and serve.