North Kanara Sweet and Sour Raw Mango Chutney Recipe
Description
The North Kanara Sweet and Sour Raw Mango Chutney is a vibrant and flavorful chutney from the Goud Saraswat Brahmin (GSB) cuisine of North Kanara, Karnataka. This delightful chutney combines the tanginess of raw mango with the natural sweetness of jaggery, creating a perfect balance of flavors. Coconut and red chillies, characteristic of the region’s cooking style, add depth and richness. This chutney is an excellent accompaniment to a variety of dishes and makes a perfect side dish to any traditional coastal meal.
Cuisine: Coastal Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mango (Raw), peeled and cut to 1-inch pieces | 3 |
| Byadagi Dried Chillies | 3 |
| Fresh Coconut, grated | 1 cup |
| Asafoetida (Hing), or Irani Asafoetida | 1/4 teaspoon |
| Jaggery | 3 tablespoons |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Oil | For roasting |
Preparation Time: 25 minutes
Cooking Time: 5 minutes
Total Time: 30 minutes
Yield: Serves 4-6
Instructions
-
Prepare the Ingredients
Start by prepping all the ingredients. Peel and cut the raw mango into 1-inch pieces. Grate the coconut, and gather the rest of the ingredients for easy access during cooking. -
Cook the Mango
Heat half a teaspoon of oil in a small pan over medium heat. Add the raw mango pieces and sauté for a few minutes, allowing the mango to change color and soften slightly. Once the mango pieces are cooked and tender, remove from the heat and transfer them into a bowl. Set aside. -
Roast the Asafoetida and Coconut
In the same pan, heat another half teaspoon of oil and add the asafoetida. Allow it to roast for a few seconds over low heat. Next, add the grated coconut and roast it for a few minutes until it releases a fragrant, golden aroma. The coconut should change color slightly. Once done, transfer the roasted coconut and asafoetida into the bowl with the cooked mango. -
Roast the Byadagi Chillies
Add a bit more oil to the same pan and roast the Byadagi dried chillies over medium heat for about a minute. Turn off the heat once they become fragrant and slightly crisp. -
Blend the Ingredients
Once all the roasted ingredients are ready, blend them together along with jaggery, salt, and the cooked mango pieces. Do not add water; the natural moisture from the mango and coconut will help form a sticky, thick chutney. -
Adjust the Seasoning
Taste the chutney and adjust the spice level. If you prefer more heat, you can add extra red chilli powder or more roasted Byadagi chillies. Adjust the salt to taste as well. -
Serve and Enjoy
Once the chutney reaches your desired taste, transfer it into a serving bowl. The North Kanara Sweet and Sour Raw Mango Chutney is now ready to serve!
This chutney is best served alongside traditional dishes like Tawa Paratha (Plain Paratha), Steamed Rice, and Vali Bhajji Ambat (Konkan Style Spiced Malabar Spinach Dal), enhancing the overall flavor of the meal. It pairs beautifully with both rice and flatbreads, offering a perfect balance of tangy, sweet, and spicy notes.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 120 kcal |
| Protein | 1g |
| Carbohydrates | 30g |
| Dietary Fiber | 3g |
| Sugars | 22g |
| Fat | 1g |
| Sodium | 80mg |
Note: The nutritional values are approximate and may vary based on ingredient variations and portion size.
Enjoy this delectable North Kanara Sweet and Sour Raw Mango Chutney as a flavorful side dish to brighten up any meal!
