Raw mango is used to make this chutney.
For people looking for a new chutney recipe to serve, this article may be helpful.
In South Indian cuisine, for both breakfast and dinner, dishes like idli, dosa, and chapati are some of the signature dishes. People love to eat these dishes at any time of the day. They are usually accompanied by sambar. Eating the same chutneys like chutney, coconut chutney, garlic chutney, mint chutney, and coriander chutney every day can get monotonous. For people who are looking for a new chutney recipe to serve, this article might come in handy. You might have tried various chutneys like coconut chutney, tomato chutney, garlic chutney, mint chutney, and coriander chutney. Did you know that you can make chutney from raw mango?
Raw mango is usually used to make dishes like pachadi, pickles, mango rice, sambar and many more. Raw mango chutney can be a good alternative to the regular chutneys that we make at home. This mango chutney has a unique taste and is also beneficial for health. Let us know today the recipe to make mango chutney using raw mangoes:
Ingredients to make Mango Chutney:
1/2 cup boiled or chopped raw mango chunks
1/2 cup shredded coconut
4 green chilies (may vary according to taste)
1 tablespoon urad dal
1 tablespoon mustard seeds
Curry leaves
5 red chili peppers (may vary according to taste)
Hing
Coconut oil
Salt to taste)
How to make mango chutney:
In a blender, blend the cooked or chopped raw mango pieces, grated coconut, green chilies and water. Blend until a paste forms.
Next, take a pan and add coconut oil to it. Wait for the oil to heat up and then add mustard seeds, curry leaves, dry red chillies and urad dal. Cook it for a while.
Next, add the mango-coconut paste to the mixture and mix it well. The mango chutney is ready to serve. Try this chutney with idli, dosa or chapati.
You might think that the taste of this recipe will be too sour, but this recipe has a perfect balance between each flavor. Chutney also tastes good with rice.
