Raw Mango Coconut Chutney Recipe
Delight in the vibrant flavors of South Indian cuisine with this refreshing Raw Mango Coconut Chutney, a perfect accompaniment for idlis, dosas, and more. This recipe brings together the tanginess of raw mango, the creaminess of fresh coconut, and the subtle heat from green chilies, creating a chutney that enhances any meal with its unique taste and texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Raw mango (sliced) | 1/2 cup |
| Green chilies (broken) | 2 |
| Salt | As required |
| Water | As required |
| Sunflower oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Dry red chili (broken) | 1 |
| Curry leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 90 |
| Protein | 1.5 g |
| Carbohydrates | 10 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sodium | Varies with salt added |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 10 minutes |
| Total Time | 25 minutes |
Servings
| Serving Size | Serves |
|---|---|
| Approximate | 4 |
Instructions
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Preparation of Ingredients: Begin by gathering all the ingredients to ensure a smooth cooking process. Measure out the grated fresh coconut, sliced raw mango, broken green chilies, salt, and sunflower oil.
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Grinding the Chutney: In a mixer jar, combine the grated coconut, raw mango pieces, broken green chilies, and a little water. Blend these ingredients together until you achieve a smooth and creamy chutney consistency. If necessary, add more water to reach your desired thickness.
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Adjusting the Flavor: Once blended, transfer the chutney into a bowl. Taste and adjust the salt according to your preference, ensuring the flavors meld beautifully.
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Tempering the Chutney: Heat sunflower oil in a tadka (tempering) pan over medium heat. Once the oil is hot, add the mustard seeds. Allow them to crackle and pop, which should take about a minute.
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Adding Aromatics: After the mustard seeds crackle, add the curry leaves and broken dry red chili to the oil. This will infuse the oil with aromatic flavors. Turn off the heat after a few seconds once the curry leaves begin to sizzle.
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Final Touch: Carefully pour the hot tempering mixture over the prepared chutney. The heat will enhance the flavors of the chutney, making it even more delightful.
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Serving Suggestions: Serve your Raw Mango Coconut Chutney alongside homemade soft idlis, crispy masala dosas, or even oats and besan cheela for a delicious South Indian feast.
Tips
- Choosing the Mango: Select a firm raw mango for the best balance of tartness and texture. Avoid overly ripe mangoes as they may make the chutney too sweet.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to three days. The flavors will deepen as it sits, making it even tastier!
Indulge in this vibrant chutney and elevate your culinary experience with the perfect blend of flavors and textures that will leave your taste buds tingling with joy!
