Raw mango and coconut chutney
A spicy, tangy and delicious chutney that will make your idlis, dosas and vadas taste even more delicious
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