Kollu Kuthiravalli Dosai

Ingredients

• 2 medium Raw Mango (peeled and diced; choose firm yet ripe mangoes)
• 1 cup Fresh Pineapple (diced; optional but adds sweet tang)
• 1/2 cup Brown Sugar (adjust sweetness to taste)
• 1/4 cup White Vinegar (provides acidity; can use apple cider vinegar)
• 1 tsp Chili Powder (adjust heat level as desired)
• 1 tsp Mustard Seeds (for tempering; adds subtle pungency)
• 1/4 tsp Turmeric Powder (gives a warm color)
• 1 tsp Salt (to taste)
• 2 tbsp Vegetable Oil (neutral oil for tempering; can use mustard oil for extra flavor)
• 1 tsp Fresh Ginger (grated)
• 1 clove Garlic (minced; optional)

Instructions

1. Prepare the Fruit

   Peel the mangoes, remove the seed, and dice them into ½‑inch cubes. Dice the pineapple into similar sized pieces.

   Time: PT10M

2. Temper the Seeds

   Heat the oil in the saucepan over medium flame. Add mustard seeds and wait until they start to pop (about 10 seconds).

   Time: PT2M

   Temperature: Medium flame

3. Add Aromatics

   Stir in grated ginger and minced garlic. Sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium flame

4. Introduce Spices

   Add chili powder, turmeric, and salt. Mix quickly for 30 seconds.

   Time: PT1M

   Temperature: Medium flame

5. Combine Fruit, Sugar, and Vinegar

   Add the diced mango, pineapple, brown sugar, and white vinegar. Stir well and bring the mixture to a rolling boil.

   Time: PT3M

   Temperature: Medium flame

6. Simmer to Thicken

   Reduce heat to low and let the chutney simmer uncovered for 20‑25 minutes, stirring every 5 minutes, until it reaches a thick, jam‑like consistency.

   Time: PT25M

   Temperature: Low flame

7. Cool and Store

   Remove the saucepan from heat, let the chutney cool to room temperature, then transfer it into a sterilized glass jar. Seal tightly.

   Time: PT9M

Nutrition Facts

Calories

80

Protein

0g

Carbohydrates

20g

Fat

0g

Fiber

2g