When its mango season, raw mangoes are generously used for cooking in most of the Indian homes. Raw mangoes are perfect for preparing tangy and spicy Indian side dishes like Chutney, Gojju, Appehuli, etc. Here in Australia, whenever we get raw mangoes, I will prepare these yummy dishes. These days, frozen raw mango cubes are available in Indian convenience stores and hence, we are able to enjoy raw mango dishes whenever we feel like. 
During my last visit to native, I had got a nice tip from one of my relatives. She told that she will cut the raw mangoes into cubes in mango season and preserve them in the freezer. They will be good for months and when needed, they can be used for cooking. Hope this tip will be useful for you as well!
I had shared another version of Mango Chutney long back. That was using green chillies and, here is one more version of Mango Chutney. For this recipe, we use dry red chillies and it tastes delicious with the nice aroma of fenugreek and asafoetida. Try this Mango Red Chutney with rice and let me know how you liked it!

Preparation time: 15 minutes
Servings: 5 - 6
Difficulty level: Easy

  • Raw mango, chopped into medium size cubes - 1 1/2 cup
  • Grated coconut - 1/2 cup
  • Dry red chillies - 2 or 3 (adjust according to taste)
  • Fenugreek seeds - 3/4 tsp
  • Asafoetida / Hing - big pinch
  • Cooking oil - 3/4 tsp
  • Sugar - 1/4 tsp
  • Salt to taste
  • Water - 3/4 cup approx.
For Seasoning: Oil - 1 tsp, Mustard seeds - 1 tsp, Pinch of asafoetida

  • Heat 3/4 tsp of oil in a small wok. Add broken red chillies and fenugreek seeds. Once they are roasted nicely, add big pinch of asafoetida and turn off the flame. 
  • Grind the roasted ingredients along with grated coconut, mango cubes, salt and sugar into a fine paste. Add water as required while grinding. But don't make it too watery.
  • Check and adjust the taste of Chutney. 
  • Heat 1 tsp of oil for seasoning. Add the mustard seeds and asafoetida. Once the mustard seeds start crackling, turn off the flame. 
  • Add this seasoning to the Chutney. Serve with rice and see how delicious it is!

  • Peel off the green skin of mango if it tastes bitter. If not bitter, no need to peel off the skin.

Happy new year to everyone! I was planning to post this recipe on the first day of new year. But it was time to enjoy the long holidays and I couldn't find any time for blogging. We were busy with shopping and roaming around here and there. Holidays got over like that and now, I am back to my routine!
First recipe for this year is dedicated to all the chocolate lovers! I have adopted this recipe from a fellow blogger's site. Few years back when I started my baking journey, I used to keep browsing for varieties of cake recipes. I think, this was the first chocolate cake I prepared. It was so yummy and we just loved it! Then onwards, I have prepared this soft and delicious chocolate cake many a times. I have tried few other versions of chocolate cake recipes, but very much addicted to this recipe.
This recipe is from Raks Kitchen. She has a wonderful collection of recipes with mouth watering picks. I have tried this recipe exactly the same way she wrote and didn't make any changes. Try this yummy cake and let me know how it turned out!

Preparation time: 15 minutes
Baking time: 35 - 40 minutes
Servings: 10
Difficulty level: Medium

  • All purpose flour / Maida - 1 1/2 cup
  • Cocoa powder - 3 tbsp
  • Baking soda - 1 tsp
  • Salt - 1/4 tsp
  • Sugar - 1 cup
  • Water - 1 cup
  • Oil (vegetable oil or sunflower oil) - 1/4 cup
  • Lime juice / vinegar - 1 tbsp
  • Vanilla essence - 1/2 tbsp

  • Pre-heat the oven to 180°C. 
  • Grease the baking tray and dust with some flour. Dusting with flour is to avoid the cake sticking to the vessel.
  • Combine all purpose flour, cocoa powder, baking soda and salt in a mixing bowl. Sieve it once so that everything will be mixed properly. 
  • Powder the sugar and mix it with water. Once sugar is diluted, add lime juice, oil and vanilla essence. Mix it well.
  • Fold in the flour mixture into this water and mix it nicely. 
  • Transfer the batter onto the greased baking tray and bake it for 35 - 40 minutes. To check whether its done or not, insert a tooth pick upto the bottom of the cake. If batter is not sticking to the toothpick, its clear that the cake is done. 
  • Allow the cake to cool down. Then, cut it into pieces and enjoy!

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