Raw Mango & Coconut Chutney pairs amazingly well with some dosas and idlis with the tangy-ness of the raw mango and the slight sweetness of the coconut coming together to create a unique taste!
Some dishes are so common in the household that it doesn’t even strike us that we can blog about them. But then, the more I think about it, the more I wonder why not? Because these are the recipes that we make the best and these are the recipes closest to our hearts. One such recipe is the Raw Mango & Coconut Chutney. Every summer during the time when you get those delicious raw mangoes, we make this once a week, I love it with dosa and the MIL loves it with idly, the tang and the spice make it a perfect addition to the breakfast. And you have some left over, it tastes great with parantha or rice as well.
Honestly, I love chutneys of all types. Whether it is the North Indian speciality of the Rasbhari chutney or simple green chutney, there is an always a batch at home of some chutney or the other! And they taste really good with anything! I even love eating chutneys with rice 🙂 Add a dollop of ghee, some salad and papad and you have a complete meal in hand!
Chutneys are pretty versatile that way, aren’t they? Whether you have them with sandwiches or use them as dips, you can always make a batch and store them in the fridge for up to 3 to 4 days. Which makes things easy, when you are in a rush in the morning! Which is what happens at our house, most days 🙂
This is a post from June 2016 which has been updated with new pictures and republished.
Raw Mango & Coconut Chutney
- 1/2 cup raw mango chopped
- 1 cup coconut chopped
- 1/4 cup channa dal roasted
- 5 dry red chillies
- 1 inch ginger
- 2 green chillies
- to taste salt
For the tempering
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- handful curry leaves
- 1-2 Dry red chilies
- Grind all the chutney ingredients apart from the ones for tempering together to a fine paste using water as and when required. To grind a chutney, I first grind the ingredients roughly without water and then slowly add more water. It helps in a smoother and even grinding.
- In a tadka pan, heat the oil and mustard seeds, once they splutter. Add urad dal, dry red chillies and curry leaves and saute till the dal turns brown. Pour over the chutney and serve with hot idlis or crisp dosas.