North Kanara Sweet and Sour Raw Mango Chutney Recipe
Introduction
The North Kanara region of Karnataka is known for its vibrant and diverse cuisine, where the tangy flavor of raw mangoes is celebrated in various dishes. This Sweet and Sour Raw Mango Chutney is a perfect example, capturing the essence of the region with its unique combination of flavors. It pairs wonderfully with rice, roti, or even as a dip, making it a versatile addition to your culinary repertoire. The preparation is straightforward, and the result is a delicious chutney that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mangoes (peeled and cubed) | 3 |
| Red Chillies (Byadgi variety) | 3 |
| Fresh Coconut (grated) | 1 cup |
| Asafoetida | 1/4 teaspoon |
| Jaggery (grated) | 3 tablespoons |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Oil | For cooking |
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 150 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 22g |
| Dietary Fiber | 2g |
| Sugars | 10g |
| Protein | 2g |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 25 minutes |
| Cooking Time | 5 minutes |
| Total Time | 30 minutes |
Instructions
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Preparation of Ingredients: Begin by preparing all the ingredients as listed above. Ensure that the raw mangoes are peeled and cut into 1-inch cubes, and the coconut is freshly grated for maximum flavor.
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Cooking the Mango: In a small frying pan or kadai, heat a couple of tablespoons of oil over medium heat. Once the oil is hot, add the cubed mangoes. Sauté the mango pieces for about 3 to 4 minutes until they soften slightly. Once done, turn off the heat, remove the mangoes from the pan, and transfer them to a bowl to cool.
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Tempering Spices: In the same pan, add a bit more oil if needed, and heat it again. Add the asafoetida and allow it to cook for about 10 seconds until fragrant. Then, add the grated coconut and sauté until the coconut turns golden brown, stirring frequently to prevent burning. Once golden, transfer the coconut to the bowl with the cooked mango.
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Cooking the Red Chillies: Next, add a little more oil to the pan and heat it. Add the Byadgi red chillies and sauté for about 1 minute, allowing them to infuse their flavor into the oil. Remove from heat and set aside.
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Blending the Chutney: In a mixer grinder, combine the cooked mangoes, sautéed coconut, red chillies, grated jaggery, and salt. Blend the mixture until smooth, adjusting the consistency with a splash of water if necessary. Taste and adjust salt or sweetness according to your preference.
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Serving Suggestions: Once blended to your liking, transfer the chutney to a serving bowl. This North Kanara Sweet and Sour Raw Mango Chutney pairs exceptionally well with bhaji ambat (a type of curry), tava parathas, or simply enjoyed as a condiment with rice.
Conclusion
This North Kanara Sweet and Sour Raw Mango Chutney is not just a side dish; it embodies the spirit of coastal Karnataka’s culinary heritage. With its delightful balance of tanginess from the mangoes and sweetness from the jaggery, it’s sure to enhance any meal. Enjoy this chutney fresh, and relish the burst of flavors that will transport you to the sun-kissed coasts of Karnataka. Happy cooking!
