North Kanara Sweet and Sour Raw Mango Chutney
This delightful North Kanara Sweet and Sour Raw Mango Chutney is a perfect blend of tangy raw mangoes, roasted coconut, and aromatic spices, providing a burst of flavors that complement any meal. The chutney combines the natural sourness of the mango with the sweetness of jaggery, making it a versatile accompaniment to Indian breads, rice dishes, and more. Whether paired with Tawa Paratha or steamed rice, this chutney adds an irresistible zing to your table.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Raw Mango | 3 | Peeled and cut into 1-inch pieces |
| Byadagi Dried Chillies | 3 | A mild variety of dried chillies used in South Indian cuisine |
| Fresh Coconut | 1 cup | Grated |
| Asafoetida (Hing) | 1/4 tsp | Or use Irani Asafoetida for a more authentic flavor |
| Jaggery | 3 tbsp | Provides sweetness and balance to the chutney |
| Kashmiri Red Chilli Powder | 1 tsp | Adds color and mild heat |
| Salt | To taste | Enhances the overall flavor |
| Sunflower Oil | As needed | For roasting the ingredients |
Preparation Time: 25 minutes
Cooking Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Coastal Karnataka
Course: Side Dish
Diet: Vegetarian
Instructions
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Prepare the Ingredients: Start by prepping all the ingredients. Peel and cut the raw mango into 1-inch pieces, grate the fresh coconut, and gather the remaining spices and condiments.
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Cook the Mangoes: In a small pan, heat half a teaspoon of sunflower oil over medium heat. Add the raw mango pieces and sauté for a few minutes. As the mangoes cook, they will soften and slightly change color. Once they soften, remove them from the heat, transfer them to a bowl, and set aside.
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Roast the Coconut and Asafoetida: In the same pan, add another half teaspoon of oil. Toss in the asafoetida (hing) and allow it to roast for a few seconds on low heat. Then add the grated coconut and continue roasting for a few minutes. Keep stirring until the coconut turns a golden color and releases a pleasant roasted aroma. Once ready, transfer the coconut and hing mixture to the same bowl as the cooked mango pieces and set aside.
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Roast the Byadagi Chillies: Next, add a little more oil to the pan. Place the Byadagi dried chillies in the pan and roast them for about a minute over medium heat. Once they’ve slightly darkened and become aromatic, turn off the heat.
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Blend the Chutney: Transfer all the roasted ingredients—the cooked mango, roasted coconut, hing, and chillies—into a blender. Add jaggery, Kashmiri red chilli powder, and salt to taste. Do not add water to the blender; instead, blend everything together to form a thick, sticky chutney.
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Check and Adjust: Taste the chutney and adjust the spice levels if necessary. You can add more jaggery if you prefer it sweeter or more salt for enhanced flavor. If the chutney is too thick, you can add a small splash of water to reach your desired consistency.
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Serve: Transfer the chutney into a bowl and serve immediately, or refrigerate it for a few hours to let the flavors meld. This chutney is delicious with Tawa Paratha (plain paratha), steamed rice, or with a variety of Indian snacks and dishes.
Serving Suggestions
This North Kanara Sweet and Sour Raw Mango Chutney is the perfect companion for a wide range of dishes. Pair it with:
- Tawa Paratha: A crisp, soft Indian flatbread that complements the chutney’s rich, tangy flavor.
- Steamed Rice: Simple, plain rice to balance the chutney’s bold taste.
- Vali Bhajji Ambat: A spiced Malabar Spinach Dal, typical in Konkan cuisine, which pairs beautifully with the chutney’s sweetness and spice.
Tips & Variations
- If you prefer a less spicy chutney, reduce the amount of Kashmiri red chilli powder or omit the Byadagi chillies entirely.
- For a more intense coconut flavor, you can roast the coconut slightly longer, but be careful not to burn it.
- The chutney can be stored in an airtight container in the refrigerator for up to a week, making it a convenient accompaniment for multiple meals.
Enjoy this flavorful North Kanara Sweet and Sour Raw Mango Chutney as a side dish to any meal for a burst of tangy, spicy, and sweet notes that will elevate your dining experience!
