Raw Mango Coconut Chutney Recipe
Raw Mango & Coconut Chutney brings out the tangy flavour along with subtle coconut, with a hint of spicy green chilies to elevate the flavours of the chutney.
Raw Mango & Coconut Chutney is a perfect blend of raw mangoes which is rich in Vitamin C and protein along with coconut and green chilies for a kick.
This chutney brings out the tangy flavour prominently and is flavoured with green chilli and mango. The tempering adds up an exotic aroma to the chutney and can be enjoyed as a perfect side option for your summer breakfast.
You can also try other chutney recipes such as
- 1 cup Fresh coconut , grated
- 1/2 cup Mango (Raw) , sliced
- 2 Green Chillies , broken
- Salt , as required
- Water , as required For tempering
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1 Dry red chilli , broken
- 1 sprig Curry leaves
- Mango (Raw) , sliced, for garnish
How to make Raw Mango Coconut Chutney Recipe
To begin making the Raw Mango & Coconut Chutney, keep all the ingredients ready.
In a mixer-jar combine the coconut, mango pieces, green chili and a little water and grind to make chutney.
Transfer into a bowl and adjust salt as per taste.
Heat oil in a tadka pan on medium heat, add oil, then add mustard seeds and allow them to crackle, now add curry leaves and red chilies and turn off the flame.
Pour the tempering all over the chutney and serve.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'