Mango dip

आम्ब्याचे सासव
Various types of mangoes are introduced in the market as the month of April begins. Different varieties taste different. Many recipes include mango as its ingredient. This is one of them....
Ingredients
2 small any juicy mangoes (like  Payri or RaiwaL)
chili powder
salt and jaggery to taste

Tempering
1 tsp oil ( coconut oil if you like)
1 tsp mustard seeds

To be ground in paste
tempering when cooled
2 tsp freshly grated coconut

Method

• Wash and soften the mangoes with fingers.
• Take of the tip and and wash off the latex (चिक )if any. Squeeze out  the mango juice in a pan.
• Mash the lumps if any, to make it smooth.
• Add red chili powder, salt and jaggery to taste.
• Heat oil in an iron ladle and add mustard seeds. Let them splutter. Turn the gas off and cool it completely.
•  Grind it with grated coconut.
• Mix the paste with mango mixture. Mix it well.
• This is served with chapati or rice or as an accompaniment.