Mango Chutney Raita Recipes

MANGO RAITA

Steps:

• In a bowl, take 2 cups yogurt (dahi or curd) and 2 tablespoons sugar.
• Mix with a wired whisk or with a spoon till the sugar dissolves.
• The yogurt should look smooth and creamy.
• Then add the chopped mangoes.
• Gently stir the mangoes in the yogurt.
• Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
• Fry the mustard seeds till they crackle.
• Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
• Fry them till dried red chilies change color
• Pour this spiced tadka on the yogurt mixture.
• Stir and mix well.
• If you do not like the mustard seeds or fenugreek seeds to be seen in the Mango Raita, then strain the ghee and discard the seeds. Stir the ghee into the raita mixture.
• Garnish the Mango Raita with coriander leaves.
• For the garnish, you can also use diced mangoes and top it in the center of the Mango Raita as I have done.
• Serve the Mango Raita chilled or at room temperature.

MANGO RAITA

Steps:

• Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
• Stir in Yogurt.
• Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
• Serve.