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.