A spicy, tangy and delicious chutney that will make your idlis, dosas and vadas taste even more delicious
With summers, comes mangoes – the king of fruits. In Indian houses, then, everything related to food also becomes about mangoes. From side dishes, main courses, chutneys, desserts to drinks, you will find an Indian recipe in each of these categories. Likewise, even I love making most of this precious summer fruit. And this time I have a recipe where I have used raw mangoes. These delicious, sour fruits are as much a favourite in our house as it’s ripened version is. Consequently, among other yummy dishes maa makes this raw mango and coconut chutney with idlis and dosas, every summer. In most of my coconut chutneys, I add a little bit of tamarind, too. And that gets replaced with raw mangoes in this summer recipe.
Just the way maa makes it, even I like is delicious condiment tart and spicy. So, there are chilis, coriander and garlic, too in this chutney. All these ingredients come beautifully together to make this a much awaited summer treat so wow. Moreover, the tadka or tempering of the mustard seeds, curry leaves etc in coconut, amplifies it’s taste. The other that you see in my picture is the tomato chutney I’d made sometime back. Even that’s tangy, spicy and lip smacking. Here is the recipe, if you’d like to try it moong dal idlis & tomato chutney
You may also like,
Peanut chutney for dosa and ildlis
Green coconut chutney for idli dosa
Quick and easy
This raw mango and coconut chutney is a blender jar recipe. All that you will need to do here is blend together all the ingredients and then add the tempering. So, it’s a matter of 10 minutes, getting it ready. On the other hand, I know a lot of people don’t add the tempering to their chutneys. However, I’d suggest that you really do. The coconut oil flavoured with mustard seeds, dried chili and dals take the taste of this raw mango chutney to another level. Additionally, I love the crunch the fried chana and urad dals add to it. You could serve this chutney with your idlis, dosas and medu vadas. Additionally, they pair very deliciously even with samosas and batata vadas, too.
Are you planning to make this chutney to go along with your yummy food, this summer? If yes, then I’d love to know how you enjoyed it. You can share your chutney pictures with me on Instagram, too. Also, you could drop me a line with you feedback in the comments section below. I’d love to hear from you. 🙂
Eat hearty!
Raw mango and coconut chutney
Equipment
- Blender/Mixer
Ingredients
- 1 cup fresh grated coconut
- ¼ cup raw mangoes roughly chopped
- ¼ cup coriander leaves
- 2-3 fresh chilis optional
- 2 cloves garlic
- 1 tsp cumin seeds
- 2 tbsp coconut oil
- ½ tsp hing asafetida
- 1 tbsp mustard seeds
- 1 tbsp urad dal split black gram
- 1 tsp chana dal
- 2 dried chilis
- 6-7 fresh curry leaves
- salt to taste
Instructions
- In a mixer/blender blend to a smooth paste, the coconut, mango, coriander, chilis, cumin seeds, garlic and the salt, adding water gradually. Remove in a bowl and set aside
- Heat the coconut oil in a small pan and add the mustard seeds and the dals. Once the seeds splutter and the dals are roasted add the curry leaves, hing and the dried chilis
- When the hing and the curry leaves turn fragrant, pour this over the ground chutney and mix well
- Serve your lip smacking raw mango and coconut chutney with your idlis, dosas, vadas and also other tea time snacks. Enjoy!
Notes
- If your mangoes are too tart for your taste, you could add some sugar to the chutney mix in step 1 before bending, to balance the tang
- 1 cup = 250 mililitres
- tbsp - tablespoon
- tsp - teaspoon
