Choondo

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RECIPE

¼ bunch fresh coriander4 cloves garlic6 whole green chillies6 green pickle mangoes1 teaspoon sugarPinch fine salt
Vagaar-2-4 tablespoon veg oilHandful curry leaves½ teaspoon black mustard seeds½ teaspoon sesame seeds
METHOD:1. In a blender add the coriander, chillies, garlic and very little water to liquidize till smooth.2. Wash and peel mangoes, cut into pieces to place in food processor to make into a coarse texture.3. Mix the green chutney, salt and sugar into mangoes.4. Heat the oil for the vagaar, temper the seeds and curry leaves.5. Mix the vagaar into mango mixture.6. Cool completely before bottling.7. Stores in fridge for a week or freeze and thaw when needed.#whenruhanacooks#ruhanaebrahimrecipes

POSTED ON

01 Jul 2020

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