I tried this South Indian style raw mango chutney recipe / Mangai chutney after watching “Arokiya samayal” program in Jaya tv. She made thinai idli and this chutney as a side dish for it. I tried both.Thinai idli din’t come well as i expected but this chutney was good .It is a nice side dish for idli,dosa. I am not sure of how it tastes with plain rice or curd rice.It tastes tangy and spicy. With the flavour of raw mango,coriander leaves & ginger,it was yummy. Do adjust the quantity of chillies based on the sourness of mango.Soon i’ll share a mango thogayal for rice. Now lets see how to prepare mango chutney with coconut in easy steps.
Raw mango chutney recipe with coconut
Mango chutney recipe with coconut for idli,dosa
Cuisine: Indian
Category: Side dishes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 3 Minutes
Total time: 8 Minutes
INGREDIENTS
1 cup – 250ml
To grind
- Raw mango pieces – 1/2 cup ( use half of one small mango)
- Grated coconut – 1 cup
- Turmeric powder – a pinch
- Red chillies or green chillies – 4-6 nos
- Tamarind- a small piece(optional)
- Coriander leaves – a handful
- Ginger – 1 inch piece
- Salt & water – as needed
To temper
- Coconut oil – 1tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- curry leaves – few
- Hing – a pinch
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METHOD
- In a mixie jar,take all the ingredients given under “ to grind”.Grind it to a smooth paste adding required water.
- Temper the chutney using coconut oil.Pour on top of the chutney.mix well and serve with idli,dosa.
NB : Adjust the quantity of chillies & coconut as per the sourness of mango.
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Note
- Color of this chutney may slightly vary based on the chillies u use.
- For variations,peel the skin of mango and then grind.
- Use green chillies in place of red chillies.Add a pinch of tamarind.We call it as “ethir puli” to balance the sourness of mango.
- U can also use 4-5 cloves of garlic instead of ginger.
- Make it thin or thick as per ur taste.
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