Dry roast the red chillies, methi seeds and hing for about a minute and powder them in a blender.
Keep aside a couple of tbsp of grated mango and grind the rest with coconut and the spice powder from step 1. Add just enough water to make a coarse paste.
Heat oil in a pan; temper with mustard seeds and curry leaves.
Add peanuts and the dal mixture and roast until they turn lightly brown.
Add the grated mango that was kept aside in step 2 and fry for a minute; saute continuously.
Add the mango-coconut paste and boil for another minute.
Add few spoons of water to get the desired chutney consistency.
Add salt as per taste and mix well; remove from stove and serve with idlis, dosas or rotis.
Recipe courtesy: http://maneadige.blogspot.in/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.