Mango Coconut Chutney

Ingredients:

• Coconut pieces- 1/2 cup
• Mango pieces- 1/4 cup or more (Depends on the taste of the mango)
• Green chilies- 2-4 broken into pieces
• Salt- 1 tsp

For Tempering 1:

• Oil- 1 1/2 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tbsp
• Cumin seeds- 1 tsp (Jeera)
• Dry red chilies- 3-4 broken into pieces

For Tempering 2:

• Oil- 1 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 1 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. Roughly cut the pieces of mango and coconut. It doesn't matter if the mango is a little ripe.
2. Heat oil in a small pan and prepare the first tempering. Add chana dal, urad dal, cumin seeds and dry red chilies. Once they start to turn light brown, add green chilies and turn off the heat. 
3. Set aside to let it cool.
4. After cooling add this tempering to the mixer jar and grind once. 
5. Now add the coconut and mango pieces to the jar and add salt. 
6. Grind again to make a paste. I prefer to keep it coarse but if you want sprinkle some water and make it into a fine paste. 
7. Heat oil in the same pan for final tempering.
8. Add urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
9. As the mustard splatters, turn off the heat and add this to the chutney.
10. Mix well and transfer to serving bowl.
11. Serve with rice, idli, dosa, vada, roti or Undrallu. 

Tips:

1. If you like a spicy and tangy chutney add more green chilies and mango pieces. 
2. You can store this in the refrigerator up to three days in an air tight box.