The first thought that comes to mind when one sees this pickle is to get the curd rice and savour it immediately. I am sure many people would agree with me on this? That looks tangy and tasty! Thank you for this recipe.

By the way my name is Seema Nayak, GSB from Honavar, NK,
We call it as ambli chutney!
Sorry i didn’t mention my full name!

Today i read through this mango chutney recipe of urs. I remembered the mango chutney that my mom used to prepare at home. I would like to share with u, this recipe.

This raw mango chutney tastes very good with rice.

1 cup of finely chopped raw mango pieces
1 tea spn moongdal(soaked)
3 cup of grated coconut
1/4th tea spn of asafetida
2 green chillies
1 small piece of tamarind

Method: Fry grren chillies, and asafetida together. Mix this with grated coconut, tamarind and grind them to make chutney. Mix the finely chopped raw mango pieces with the chutney.
Heat oil and put the soaked moongdal and fry for 1 min and mix it with the prepared mango chutney.

When I saw the recipe of mango chutney I thought of sharing these two
recipes my aai used to prepare in summer.

METHI-AMBA tastes more sweet than tangy.

For this u need 10-12 methi seeds, muster seeds, salt 1 tsp, sugar or
Jaggery, 1/2 tsp red chili powder and one mango ( here I never saw
small kairis but get big ones at Indian shop)

Cut mango in small pieces along with skin
Heat oil, add muster seeds and methi seeds, wait till becomes
reddish, add mango pieces, then add chili powder, salt and sugar ( u need lot
of sugar in this recipe, still depends on your taste). cook on low
flame till mango pieces are tender. Served like chutney in small quantity
Methi amba lasts for 7-8 days if preserved in fridge.

Cold drink from raw mango.

This is too simple, just boil mango or pressure cook till 4-5 whistle
( depends on size of mango) till tender.
Remove skin and scrape all pulp from the mango seed as well as from
inside of skin. Blend pulp in blender with sugar and little cardamom
powder and a pinch salt. add cold water as much as u need. If served with
food then it should be little thick but if u have to drink as a cold
drink then its thin. can be kept in fridgs for one week. This drink is
very refreshing specially in summer season. In Nagpur this drink is very
popular.

This sounds really awkward to me that I am sending recipes to the one
who is a perfect Annapurna but as both the recipes are popular in
vidarbha, u will enjoy the different taste.

Do try them whenever u get time.

Thanks for the blog. I really love it.

Best regards
Sarita