You cannot talk about this dish without having drool collect in your mouth. Everybody loves this chutney. Raw mango chutney is ideally eaten with kanji (rice gruel) or rice, but it can be eaten with dosa or idli also. Best way to make it is on the traditional stone grinder using very little water but you may use a mixer. You can use green chilies instead of dry red chilies.
Ingredients:
Grated coconut – 1/2 coconut
Raw Mango – 1 small
Dry red chilies – 4 or 5
Salt to taste
Method:
Wash and peel the mango and remove the seed. Chop into small pieces. In a small kadai, dry roast red chilies for 1-2 minutes until the raw smell is gone. Coarsely grind the raw mango pieces and red chilies together in the small jar of the mixer (or traditional stone grinder) without adding water. Add a few drops of water if necessary. When these two ingredients are ground coarsely, add coconut and grind to a coarse paste. Use only very few drops of water just to aid the ingredients to blend together.
Serve with rice. No tadka/seasoning is required for this chutney.
Ingredients:
Ingredients:
Peel the mangoes and cut them into small pieces. In a vessel, put the mango pieces, add one cup of water. Add red chilly powder, turmeric powder, and salt. Cook for 5 mins until the mangoes are soft. Mash the mango pieces. Grind all the ingredients in the For gravy section into a fine paste. Add this paste to the cooked mango pieces. Stir and cook for 3 mins. Add one stalk of curry leaves and turn off the stove. Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter, add red chilies and remaining curry leaves. Beat the curds into a smooth paste to avoid lumps. Add this to the curry. Stir well. Do not add the curd when the curry is very hot.
