Ingredients: 1 med. size green mango, peeled and grated 1/2 cup grated coconut 1 tsp. jaggery or sugar 1 tsp. tamarind juice 1 tbsp. coriander leaves, chopped 1/2 tsp. turmeric powder Salt to taste 1 tsp. oil 1 tbsp. bengal gram (chana dal) 1/4 tsp. fenugreek seeds 1/2 tsp. cumin seeds 2-3 red chillies 1 long spring curry leaves Asafoetida a pinch For Seasoning: 1 tsp. oil 1/2 tsp. mustard seeds Method: Heat oil add chana dal, fenugreek, cumin and fry till light brown. Then add red chillies, curry leaves, asafoetida, grated mango and fry for 3-5 minutes. Combine fried mixture, coconut, jaggery, tamarind, coriander leaves, turmeric, salt in the container of a blender. Add little water and blend until smooth. Transfer the chutney into a bowl. Heat oil in a pan, add seasonings when it starts to split, pour it over the chutney and mix well. Serve with rice/chapatis/dosa.