To begin making North Kanara Sweet And Sour Raw Mango Chutney Recipe, prep all the ingredients first.

In a small pan, heat a half a teaspoon of oil over medium heat and add the raw mango pieces. Saute for a few minutes until the raw mango changes color and gets cooked slightly.

The mango when exposed to heat will soften a bit. Once it does, remove from heat, transfer to a bowl and keep aside.

In the same pan, heat 1/2 teaspoon of oil and add the asafoetida and allow it to roast for a few seconds over low heat. Add the grated coconut and roast for a few minutes until you can smell the roasted aroma of the coconut and it changes color slightly to a little golden. Once done, transfer to the bowl which mangoes were kept and keep aside.

In the same pan, add little more oil and roast the byadgi chillies over medium heat for about a minute and turn off the heat.

Once done, blend all the roasted ingredients, along with jaggery, mango and salt without adding water to make a sticky sweet and sour mango chutney.

Check the spice levels and adjust the chilli and salt accordingly. Once done, transfer to the Raw Mango Chutney to bowl and serve.

Serve North Kanara Sweet And Sour Raw Mango Chutney Recipe along with Tawa Paratha Recipe (Plain Paratha), Steamed rice and Vali Bhajji Ambat Recipe (Konkan Style Spiced Malabar Spinach Dal Recipe).