A quick and easy raw mango chutney is to serve with south indian breakfast like idli, dosa, vada, pongal. There are many ways a mango chutney can be made.
This is traditional chutney and can even serve with hot rice.
Make sure you do this when the season comes.
- Half cup raw mango chopped and peeled
- Green chillies 3 to 5
- Half cup coriander leaves
- Tamarind one inch
- Curry leaves 2 to 3
- One cup fresh coconut
- Salt to taste
Ingredients for seasoning
- Two tsp oil
- Mustered seeds
- Pinch of hing
Blend everything together like coconut, mango, coriander leaves, curry leaves, green chillies, tamarind along with salt and little bit water.
If you are making Chutney for rice don’t add much water, half cup will be enough.
Transfer it into a bowl and for seasoning add oil in a small pan, once heated add mustered seeds when crackles add hing and pour on to the Chutney and mix well.
Can refrigerate for three days.