Easy Raw Mango Coconut Chutney Recipe | Tangy & Fresh
Learn how to make a refreshing Raw Mango Coconut Chutney. This tangy summer recipe is perfect with idli, dosa, or rice. Quick, easy, and delicious!
Ingredients
For the Chutney Paste:
- 1/2 cup fresh grated coconut
- 1/2 raw mango kairi
- 8 to 9 garlic cloves
- Green chillies adjust to your spice preference
- 4-5 fresh mint leaves with stems
- Fresh coriander leaves
- 1/2 small spoon of sugar
- Salt to taste
- 1/2 small spoon cumin seeds unroasted
- A little water for blending
For the Tempering (Tadka):
- 2 spoons of oil
- Mustard seeds
- Cumin seeds
- A pinch of asafoetida hing powder
- Fresh curry leaves
- 4 seeds of fenugreek methi - optional
Instructions
- Step 1: Prep the Mango. Wash and chop the raw mango into smaller pieces. You can keep the skin on if it is thin, or peel it off if you prefer.
- Step 2: Load the Blender. In a mixer jar, add the fresh coconut, raw mango pieces, garlic cloves, green chillies, mint leaves, coriander leaves, sugar, salt, and cumin seeds.
- Step 3: Grind into a Paste. Add a little water to the jar and grind everything until smooth. You can adjust the water to make this Raw Mango Coconut Chutney recipe as thick or thin as you like.
- Step 4: Transfer. Once perfectly blended, pour the freshly ground chutney into a serving bowl.
- Step 5: Prepare the Tempering. Heat two spoons of oil in a small pan. Add the mustard seeds, cumin seeds, a pinch of hing, curry leaves, and fenugreek seeds. Let them sizzle and pop!
- Step 6: Mix and Serve. Pour the hot, aromatic oil mixture over your chutney and mix it well. Your tangy Raw Mango Coconut Chutney is ready!