Off late, I have been picking up a lot of mangoes from the grocery store and I have been cooking with them almost every other day. Appe Huli, Menaskai, Chitranna, Gojju, Rasaayana.........It's like Mango fiesta at our home!!!! Here's another addition to the collection of Mango dishes on Mane Adige : Raw Mango Chutney! This chutney is very simple to make and goes really well with idlis, dosas, rice and even rotis. You could even use it as a spread for sandwiches. Enjoi!!
1 Raw Mango, peeled and grated
1/2 cup Grated coconut, fresh/frozen
1.5-2 tsp Methi seeds
3-4 Dry red chilies, low spiced
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-Chana dal mixture
Salt as per taste
- Dry roast the red chilies, 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 even rotis.
Prep Time: About 15-20 mins;
Serves: About 3-4 people;
- If the mango is not sour enough, some lemon juice could be added to get the desired tanginess. Similarly, if the mango is not sweet enough some jaggery or sugar could be added.
- If boiled well and refrigerated , this chutney could be preserved and relished for almost 12-15 days.
- If you do not like finding pieces of grated mango in your chutney, you could go ahead and grind the entire mango, in step 2.