Raw Mango Coconut Chutney Recipe
Raw Mango Coconut Chutney is a delightful South Indian accompaniment that combines the tangy freshness of raw mangoes with the creamy texture of grated coconut. Infused with the spice of green chilies and the zing of curry leaves, this chutney is a flavorful addition to your meals. Packed with Vitamin C from the raw mango and protein from coconut, it brings a perfect balance of taste and nutrition to your table.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Fresh Coconut (grated) | 1 cup |
| Raw Mango (sliced) | 1/2 cup |
| Green Chilies (broken) | 2 |
| Salt | As required |
| Water | As required |
| For Tempering | |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Dry Red Chili (broken) | 1 |
| Curry Leaves | 1 sprig |
| Raw Mango (sliced, for garnish) | As required |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 1.2 g |
| Carbohydrates | 13 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Instructions:
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Prepare the Ingredients: Begin by gathering all the ingredients needed for the chutney. Grate the coconut and slice the raw mango into thin pieces. Break the green chilies for an extra burst of flavor.
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Grind the Chutney: In a mixer jar, combine the grated coconut, sliced raw mango, broken green chilies, and a small amount of water. Blend them together until you achieve a smooth chutney consistency. You can adjust the amount of water to control the texture, depending on whether you prefer a thicker or thinner chutney.
-
Season the Chutney: Transfer the ground chutney into a bowl. Add salt to taste, ensuring the flavor is well-balanced.
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Tempering (Tadka): In a small tadka pan, heat the oil over medium heat. Once the oil is hot, add mustard seeds and let them crackle. Then, add the dry red chili and curry leaves. Let them fry for a few seconds, and then immediately turn off the heat to prevent burning.
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Combine and Serve: Pour the hot tempering over the chutney and mix it well. Garnish with additional slices of raw mango for a vibrant, tangy touch.
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Serving Suggestions: This Raw Mango Coconut Chutney pairs beautifully with homemade soft idlis, crispy masala dosas, or even oats and besan cheela. It can also be served as a dip for snacks like samosas or vadas.
Tips:
- For an extra spicy kick, you can add a bit more green chili or even some red chili powder to the chutney.
- Adjust the consistency of the chutney by varying the amount of water, depending on whether you want it thicker or more liquid.
- This chutney can be stored in an airtight container in the refrigerator for 2-3 days, making it a great option for meal prep.
This Raw Mango Coconut Chutney is sure to elevate any South Indian meal, offering a tangy, spicy, and refreshing addition to your plate. Enjoy the burst of flavors in every bite!
