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.
Serve Raw Mango & Coconut Chutney with Homemade soft idlis, Soft Masala Dosa or Oats and Besan Cheela.
You can also try other chutney recipes such as
Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Tadka Pan (Seasoning Pan)
Cooks in 10 M
Total in 25 M
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.
Serve Raw Mango & Coconut Chutney with Homemade soft idlis, Soft Masala Dosa or Oats and Besan Cheela.