Serves: 4
Total Calories: 80

1 large semi-ripe mango, peeled and cut into 1/2-inch pieces
1 tablespoon dried coconut powder (kopra), or unsweetened shredded dried coconut
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano minced with seeds
1/2 teaspoon salt, or to taste
1 1/2 cups nonfat plain yogurt (do not whisk)
1 teaspoon peanut oil
2 dried red chili peppers, such as chile de arbol, broken
1 teaspoon black mustard seeds
a scant pinch ground asafoetida
5 to 7 fresh curry leaves

1. Place the mango pieces in a serving bowl and carefully mix in the coconut powder (or dried coconut), ginger, green chili pepper, and salt. Then fold in the yogurt.

2. Heat the oil in small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida and curry leaves and stir about 30 seconds. Transfer to the yogurt and stir lightly to mix, leaving most of it visible on top as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 80
Calories from Fat: 16

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Mango Chutney Raita
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