Coconut Raw Mango Chutney Recipe | Quick & Easy
Craving something tangy? Try this easy Coconut Raw Mango Chutney recipe. A perfect blend of fresh coconut, raw mango, and spices. Ready in 10 mins!
Ingredients
For the Chutney Base:
- 1/2 cup fresh coconut chopped into pieces or grated
- 1/2 medium raw mango peeled and chopped
- 3-4 mild green chillies for flavour
- 2-3 spicy green chillies for heat - adjust to your taste
- 1/2 teaspoon cumin seeds lightly roasted
- 8-10 garlic cloves roughly one small whole bulb, peeled
- A handful of fresh coriander leaves keep the stems, they have great flavour!
- Salt to taste
- 1/4 teaspoon sugar to perfectly balance the sourness
For the Tempering (Tadka):
- 1.5 teaspoons cooking oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- A pinch of asafoetida hing
- 5-6 fresh curry leaves
Instructions
- Prep the Ingredients: Start by peeling the raw mango and cutting it into small pieces. Roughly chop your fresh coconut, garlic, and green chillies.
- Load the Blender: In a mixer jar, add the fresh coconut pieces, chopped raw mango, green chillies, lightly roasted cumin seeds, garlic, fresh coriander leaves, salt, and sugar.
- Grind Coarsely: Blend everything together into a coarse paste. For the best texture in your Coconut Raw Mango Chutney, pulse the mixer and try not to make it too smooth or watery. A thick, slightly chunky texture tastes much better!
- Transfer: Once blended to a coarse consistency, scoop the chutney out of the mixer and transfer it into a serving bowl.
- Make the Tadka: Heat 1.5 teaspoons of oil in a small tempering pan over medium heat.
- Pop the Spices: Once the oil is hot, add the mustard seeds and let them crackle. Next, add the cumin seeds, a pinch of asafoetida (hing), and fresh curry leaves. Turn off the heat.
- Combine and Serve: Carefully pour the hot, sizzling tempering directly over the prepared raw mango chutney. Give it a gentle mix, and your delicious chutney is ready to eat!