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Green mango salsa
By : Rehana Khambaty
Category : Chutneys, sauces, jam and pickles
Servings : 4
Time Taken : Less than
Rating :
  1. Peel the green mangoes and the potatoes and cut into slivers.
  2. Heat the oil and add the mustard seeds and curry leaves and red chillies and allow to splutter.
  3. Add the potato slivers and salt to taste.
  4. Cover with a lid and allow to cook on low fire till half tender.
  5. Now, mix in the green mango slivers and a little salt and turmeric powder, also add the slit green chillies.
  6. Cover again with a lid and allow to cook on low fire for 2-3 mins.
  7. Mix in the sugar and stir gently till the sugar melts.
  8. Put off the heat and serve cool or at room temperature.
  9. The sour taste of the dish with lavsa or papad is not only tasty but also adds a zing to the brunch menu.
  10. These can be served as starters.
  11. You can use both the red chillies and green chillies if you like the dish spicy otherwise omit one of the chillies.

To serve: Lavsa or khakada or roasted papad.

Green mango (weighing around 300 gms) - 1
Medium sized potatoes - 2
Mustard seeds - 1 tsp
Small bunch of curry leaves (optional)
Salt to taste
A pinch of turmeric
Olive oil - 1 tbsp
Green chillies or dried red chillies or both as per your
choice - 2-3
Sugar - 1/2 tsp

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