Raw Mango Chutney Recipe

Raw Mangoes are packed with vitamin A and C. Consuming Raw Mangoes regularly is good for health. Patients, especially senior citizens suffering from constipation and digestion issues should consume raw mangoes on a regular basis, raw mangoes helps in digestion and sorts out all gastric issues. 

Southindians serve this chutney with steam cooked rice, chapathi, parotta, Idly and dosas. I've used totapuri mango to prepare this chutney we can use any variety raw mango for this recipe.

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1/2 Cup Fresh Coconut
1/4 Cup Raw Mango 
1 Inch Ginger
3 Green Chilies
Fist Full Fresh Coriander
2 Sprigs Curry Leaves
1 Tbsp Mustard
1/4 Tsp Asafoetida
Salt as per taste
1 Tbsp + 1 Tsp Oil

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Method: Wash and Peel the mango, chop into chunks. Wash and Chop fresh Coconut into tiny pieces. Wash, Peel and chop Ginger, Wash and chop the coriander and chilies reserve. Heat a fry pan on medium flame add 1 tsp oil fry chilies and ginger for a minute.  

Transfer the fried chilies and ginger to a mixer jar add the chopped coconut, mango, coriander and salt add a splash of water and grind the coconut and mango to a slightly coarse consistency . 

Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter add curry leaves and asafoetida  temper the chutney and serve. We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.

Tips: If the mango is sour we can add 2 inch pieces to this chutney.

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