Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Raw Mango Chutney
Raw mango is a rich source of vitamin C, magnesium and calcium. Many dishes can be made using this fruit, including rasam, chutney, salad and others.
Raw mango chutney is an easy-to-make dish that pairs perfectly with rice. You don't need to cook the mango, which makes this recipe quick and easy. The onion and garlic tempering gives a lovely aroma and flavor to this chutney.
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- 1 medium raw mango, peeled and cubed
- 1 cup fresh coconut
- 2-3 sprigs coriander leaves
- 2-3 green chilies
- 2 inch piece ginger
- salt, to taste
- 1/2 cup water, or as needed
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 tablespoon urad dal
- 1 sprig curry leaves
- 1/2 teaspoon hing (asafoetida)
- 5-6 garlic cloves
- 1/2 onion, chopped
- Wash the mango and chop off the ends. Peel off the skin, cut it into pieces and remove and discard the pit.
- Transfer the cubed raw mango into a mixer jar. Add grated fresh coconut, coriander leaves, green chilies, ginger, salt and water. Close the lid and grind to a fine paste. Add more water if required.
- In a pan, heat the oil and splutter the mustard seeds. Add urad dal and saute till it turns golden brown. Add curry leaves and hing (asafoetida).
- Add garlic cloves and saute for a few seconds.
- Add chopped onion and saute till it turns light golden brown. Switch off the flame.
- Add the tempering to the ground chutney. Mix and combine well.
- Serve chutney with rice and/or any rasam.
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- Tempering can be prepared with ghee to add extra flavor.
- Increase or decrease the number of green chilies as per your desired spice level.
- If the mango is too tangy, you can decrease the amount of raw mango and/or increase the amount of coconut.