Mango is a seasonal fruit which widely grows in Tropical countries. India is 1 of the famous country for Mango growth and Exporter. My dad brought back a Mango tree in 1978 and the past 32 years we are still enjoying the sweet fruit.
Ingredients:
2 Unripe Mango – Remove skin and slice it
1/2 teaspoon Mustard Seeds
1/2 teaspoon Urud Dhal
2 Red Dry Chillies – Cut into 3 pieces
1 Stem Curry Leave
A pinch of Turmeric powder
Salt to taste
3 Tablespoon Brown Sugar
Method:
Heat the pan and pour 2 tablespoon of Vegetable Oil. Stir Mustard Seeds, …

Ingredients (a):
1 tablespoon Thur dhal
2 red chillies
2 Fresh red tomatoes
A little Asafoetida
Salt to taste
Ingredients (b):
1/2 teaspoon mustard seed
1/2 teaspoon white dhal
1 stem curry leave
1/2 tablespoon ghee
Method:
Fry thur dhal and grind all the ingredients (a) together. Heat the pan in slow fire and stir ingredient (b) together. Mix all the ingredients together (a) +(b) and wait till the chutney becomes tick. Tip: You should not smell or taste raw chilli. If you could still smell or taste raw chilli then you have to cook it further more.

Coriander is well known in Asia countries from the Chinese continent to the Indian continent. American’s refer coriander as cilantro and uses it as herb. Coriander’s cousin is Parsley with milder flavour than coriander; also it is very common in European cooking. Coriander promotes digestion and helps in the removal of phlegm. 
 
Ingredients
1 bunch of coriander leaves
2cm young ginger chopped
2 red peppers sliced with seeds removed
2 tablespoon lemon juice
4 tablespoon fresh grated coconut
Salt to taste
½ teaspoon cumin
 
Method
Chop coriander leaves and blend it with ginger, pepper and coconut. Finally, add …

Ingredients
300 gm curry leaves
3 red chillies (can be added more if prefer spicier)
3 teaspoon urad dhal
1 tablespoon ginger (chopped or sliced)
Salt to taste
A pinch of Asafoetida
2 tablespoon oil
1 tablespoon tamarind paste
 
Method
Heat oil in medium fire and fry urad dhal to light brown colour. Finally, add all the ingredients into the blender and blend it without adding water. Best to consume curry leaves chutney with Ghee Thosai.