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 an 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.
Most mornings at home are rushed and I don’t have the time to style and click the photos patiently, so forgive me for a hurried phone picture but I realized that sometimes, a clean basic picture is enough to share the good recipe!
Honestly, I love chutneys of all types. Whether it is the North Indian specialty of the Rasbhari chutney or simple green chutney, there is a 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 and 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 🙂