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Raw Mango Chutney

Raw Mango Chutney is a popular Indian Pickles and Chutneys
Author :
Category :
Vegetarian
Course :
Pickles and Chutneys
Cuisine :
Indian
Technique :
Saute
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 4 based on 100 votes
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

Method

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

Bawarchi of the week

Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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