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"raw mango and coconut chutney - www.kitchenmai.com"
Kitchen Mai

Raw mango and coconut chutney

A spicy, tangy and delicious chutney that will make your idlis, dosas and vadas taste even more delicious
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Prep Time 10 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Indian, South Indian
Calories: 165
Ingredients Equipment Method Notes

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

Equipment

  • Blender/Mixer

Method
 

  1. 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
  2. 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
  3. When the hing and the curry leaves turn fragrant, pour this over the ground chutney and mix well
  4. Serve your lip smacking raw mango and coconut chutney with your idlis, dosas, vadas and also other tea time snacks. Enjoy!
    "raw mango and coconut chutney - www.kitchenmai.com"

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