Raw Mango Chutney

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Raw Mango Chutney

How long it takes: 15 minutes

Number of servings: 3-4

The season of mangoes is almost done and I had prepared this chutney during the season. Raw Mangoes is used to prepare chithranna, menskai, and also in different varieties of kosambari and also in the preparation of chutney which can be enjoyed with idli, dosa, chapati and roti. This is to be added to the long list of wet chutneys that I have already uploaded on this blog. Raw mango makes for a very simple but yummy chutney and an easy recipe for beginers too. Here it is.

What you need to have:

1. Raw Mangoes chopped – 1 cup

2. Fresh grated coconut – 1/2 cup

3. Green chilly – 2-3

4. Asafoetida (soft) – Size of a peanut

5. Mustard seeds – 1/2 Teaspoon

5. Salt – As per taste.

                                                                   Fresh Raw Mangoes                                                                  

                                                                                                                                   Ingredients of Raw Mango Chutney

What you do with what you have:

1. Wash, peel and chop raw mango into bite size pieces as shown in image-2.

2. Grate coconut as well and keep it aside.

3. Place a spatula with 1/2 teaspoon cooking oil in it on low flame and fry asafoetida in it till crispy. Also fry green chilly in it till done. (Break it into pieces to avoid it from bursting.) Fry mustard seeds as well in it.

                                                                                                      Asafoetida, green chilly being fried in oi

4. Add chopped mango, fresh grated coconut, salt, fried asafoetida, green chilly and salt into the grinder and grind it to medium fine consistency adding water in steps. Ready to serve raw mango chutney is as shown in the image below. (A variation to asafoetida is 1-2 cloves of raw Garlic is also welcome.)                                                                                                                                                   Ready to serve Raw Mango chutney

5. Enjoy with Chapati, roti, dosa, or idli.                                                                                                                                             Raw Mango chutney with Chapati                                                                              

How long it takes: 15 minutes

Number of servings: 3-4

Good to remember:

1. Use fresh raw and tangy mangoes for the dish.

2. The chutney should be thick in consistency so that it can be used for lunch as well as a side dish with rice and dalithoy which is also a good combo.

3. No need to use either tamarind or bilimbi as raw mango itself is tangy .

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4 thoughts on “Raw Mango Chutney

    Priya said:
    June 30, 2011 at 12:32 pm

    Slurp,fingerlicking chutney..

    sathyanath pai said:
    July 31, 2011 at 8:27 am

    waav….superb chatni mami…. used for lunch with rice and dalithoy. dalithoy means…? is it dal..?

      prathibalrao responded:
      July 31, 2011 at 3:21 pm

      Hi Sathyanath,

      Since i have already published Dalithoy (“Konkdnai dal”), people are very familiar with the dish.

    santhikrishna said:
    August 10, 2011 at 11:53 am

    hii..
    tried mango chutney yesterday….. it came out well :)… i make mango chutney in a diff way.. but this one tastes better.. we had it with kanji( i mean rice porridg) n pappad…. thnku mam..

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