Raw Mango Coconut Chutney Recipe: A Refreshing South Indian Delight
This Raw Mango and Coconut Chutney is a tangy, spicy, and flavorful accompaniment that is perfect for elevating your breakfast, especially when paired with crispy Masala Dosa or a cup of freshly brewed Filter Coffee. The rich combination of grated coconut and the sharpness of raw mango is enhanced with the heat from green chilies, while a fragrant tempering (or tadka) of mustard seeds, curry leaves, and dried red chilies brings it all together in a delightful harmony. Packed with Vitamin C from the raw mango and the coconut’s healthy fats, this chutney is a nutritious addition to your meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut (grated) | 1 medium-sized coconut |
| Raw Mango (thinly sliced) | 1/2 cup |
| Green Chilies (chopped) | 2 |
| Salt | To taste |
| Water | As needed |
| Oil (for tempering) | 1 tsp |
| Mustard Seeds | 1/2 tsp |
| Dried Red Chilli (broken) | 1 |
| Curry Leaves | 1 sprig |
| Raw Mango (for garnish) | A few thin slices |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6
Instructions
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Prepare the Ingredients: Begin by gathering all the necessary ingredients. Grate the coconut, slice the raw mango, chop the green chilies, and keep everything ready for blending and tempering.
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Grind the Chutney Base: In a mixer jar, add the grated coconut, raw mango slices, chopped green chilies, and a little water. Blend everything together until you achieve a smooth and slightly coarse chutney consistency. You may adjust the amount of water to achieve your preferred texture. Once blended, transfer the chutney to a bowl.
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Season the Chutney: Add salt to taste, stirring well to ensure the salt is evenly distributed in the chutney.
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Prepare the Tempering: Heat 1 tsp of oil in a small tempering pan. Once the oil is hot, add the mustard seeds. Let them crackle and pop, which should take about 30 seconds.
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Add Curry Leaves and Dried Red Chilli: To the tempering, add the curry leaves and broken dried red chili. Let them sizzle for about 10 seconds, then turn off the heat.
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Combine the Tempering with the Chutney: Pour the sizzling tempering over the prepared chutney and give it a good mix. The tempering will infuse the chutney with an aromatic flavor.
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Garnish and Serve: Garnish the chutney with a few thin slices of raw mango for an extra burst of flavor and texture. Serve the Raw Mango and Coconut Chutney with Masala Dosa or your favorite South Indian dishes.
Tips:
- For a spicier version, you can add more green chilies or a pinch of red chili powder while grinding.
- This chutney can be stored in an airtight container in the refrigerator for up to 2-3 days.
- You can experiment with adding a small piece of ginger or roasted cumin seeds to enhance the chutneyβs flavor profile.
Nutritional Information (per serving, approx. 1/4 cup)
| Nutrient | Amount |
|---|---|
| Calories | ~70 kcal |
| Carbohydrates | 8g |
| Protein | 1g |
| Fat | 3g |
| Fiber | 2g |
| Sodium | ~150 mg |
| Vitamin C | 15-20% DV |
This Raw Mango Coconut Chutney is a fantastic way to brighten up your meals while also offering a dose of nutritious goodness. Whether it’s paired with South Indian breakfast favorites or used as a dip for snacks, this chutney brings a refreshing zest to any table. Enjoy it fresh, or store it for a quick and easy addition to your meals!
