Raw Mango Chutney Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Tangy Mango Side Dish

Raw mangoes have a unique flavor that is tangy and palate-pleasing. You can serve this chutney as a side dish with dosa, idli, steamed rice, etc.

Raw mangoes are nutritious. They are said to help promote heart and liver health.

Cook Time

Ingredients

For the chutney:

• 1 cup raw mango, peeled, flesh thinly chopped
• 1 cup grated coconut
• 1/4 teaspoon mustard seeds
• 2 pinches hing powder (asafoetida)
• 3 or 4 green chilies
• 1/2 teaspoon salt, or to taste
• a few curry leaves

For the tempering:

• 1 teaspoon oil (coconut oil or any other cooking oil)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (white lentils)
• a few curry leaves
• 2 pinches hing powder (asafoetida)

Instructions

1. Wash, peel, and thinly chop the flesh of the raw mango.
2. In a mixer jar, add mango pieces, grated coconut, hing powder, curry leaves, mustard seeds, and salt.
3. Grind, adding some water, to get a near-smooth paste. Transfer it to a bowl and set aside.
4. Make the tempering: Heat the oil in a small pan. Throw in mustard seeds. Let them crackle. Add white lentils and saute the mixture until the lentils become golden brown.
5. Add the curry leaves and hing powder. Mix well. Turn off the heat and add it to the chutney. Mix well.
6. Serve chutney with steamed rice, dosa, idli, etc. This chutney goes well with all types of meals. Tangy and flavorful, it's a crowd-pleaser!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on July 06, 2020:

Thanks, Peachy.

ShailaSheshadri (author) from Bengaluru on July 03, 2020:

Thanks, Peachy. You always inspire others. I treasure your comments.

peachy from Home Sweet Home on July 03, 2020:

I love your creative recipes!