This is my family recipe prepared during Ugadi and offers a twist to the traditional recipe.This is thicker,sweeter and creamier than the traditional recipe.
| Preparation time | 10 minutes |
| Serves | 1 cup of chutney |
| Serving Size | 1 tablespoom |
| Calories Per Serving | Approximately 37 per serving |
| Difficulty | Easy |
Ingredients:
1 cup of fresh raw mango grated along with the skin
1/2 teaspoon neem flowers(vepa puvvu)
2 tablespoon grated jaggery
1/4 teaspoon tamarind paste
1/4 teaspoon finely minced green chili
1-2 pinches salt
1 ripe banana
1/4 cup cashews+raisins soaked overnight in water
1 tablespoon slivered almonds and pistachios
1 teaspoon fresh grated coconut
1 teaspoon roasted dahlia/putnala pappu/roasted gram(optional)
Procedure:
1.Take the first 6 ingredients in a bowl.
2.Add 1 cup water and mix until jaggery is dissolved.
3.Grind the raisins, cashew and banana into a puree.
4.Mix the banana and mango mixtures.
5.Dry roast the pistachios and almonds and coconut in a pan(and dahlia if using) and sprinkle on top.
Tips:
If you can handle more bitter and spice you can add more neem leaves and chili,you can also add red chili powder/sugar/dates for substitutes to each taste.
Unlike other chutneys,this one is eaten by itself.
Unlike other chutneys,this one is eaten by itself.
Prathima Koneru 
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