Raw Mango Chutney

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Onion Coconut Chutney, Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

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4

Ingredients

  • 1 - raw mango, peeled and grated
  • 1/2 cup - grated coconut, fresh/frozen
  • 1.5-2 tsp - Methi seeds
  • 3-4 - dry red chillies, low spice
  • A generous pinch of Hing
  • 2 tsp - oil/ghee
  • 1 tsp - Mustard Seeds
  • 3-4 - Curry leaves
  • 1-1.5 tsp - Peanuts
  • 1 tsp - urad Channa dal mixture
  • Salt as per taste

How to Make Raw Mango Chutney

  • Dry roast the red chillies, methi seeds and hing for about a minute and powder them in a blender.
  • Keep aside a couple of tbsp of grated mango and grind the rest with coconut and the spice powder from step 1. Add just enough water to make a coarse paste.
  • Heat oil in a pan; temper with mustard seeds and curry leaves.
  • Add peanuts and the dal mixture and roast until they turn lightly brown.
  • Add the grated mango that was kept aside in step 2 and fry for a minute; saute continuously.
  • Add the mango-coconut paste and boil for another minute.
  • Add few spoons of water to get the desired chutney consistency.
  • Add salt as per taste and mix well; remove from stove and serve with idlis, dosas or rotis.
  • Recipe courtesy: http://maneadige.blogspot.in/